Real Recipes From Real Home Cooks ®

whole wheat/carrot muffins

(1 rating)
Recipe by
Amy Alusa
Chico, CA

This recipe is from a close friend, I know through my church group. Her name is Teala Wilson. Our families love them so I'll bet you will too! Especially if you are wanting to use more whole wheat in your diet!

(1 rating)
yield serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For whole wheat/carrot muffins

  • 2 c
    whole wheat
  • 2 c
    carrots, grated
  • 1 c
    pecans, chopped
  • 2 c
    canola oil
  • 1/2 c
    honey
  • 6
    eggs
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    scant baking soda
  • 2 Tbsp
    ground nutmeg

How To Make whole wheat/carrot muffins

  • 1
    Prepare nuts and carrots, set aside. Preheat oven to 350 degrees. Separate all 6 eggs. In a large bowl combine flour, nutmeg and baking soda, set aside.
  • 2
    Beat egg whites until stiff, set aside. Mix dry ingredients in with the oil mixture. Add carrots and nuts. Then gently fold in egg whites. Pour into greased or vegetable sprayed (use butter flavored)muffin cups. Her mom says she even greases the paper muffin cup liners, as it makes them come off easier, without taking the whole muffin with them!
  • 3
    Bake at 350 degrees for 20-30 minutes. Let cool or eat warm with butter or frost as cupcakes! Enjoy!

Categories & Tags for Whole Wheat/Carrot Muffins:

ADVERTISEMENT
ADVERTISEMENT