“Light” Carrot and Raisin Breakfast Muffins

Catherine Cappiello Pappas


These muffins are a healthful way to start your day with bits of sweet raisins and moist carrots.
Enjoy with a knob of cream cheese.


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5 Min
20 Min


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  • ·
    ¾ cup spelt flour or unprocessed bran
  • ·
    ½ cup sugar
  • ·
    1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
  • ·
    1 egg
  • ·
    ¼ cup vegetable oil
  • ·
    ½ cup raisins
  • ·
    2 carrots – grated
  • ·
    2 cups self-raising flour
  • ·
    ½ tsp. cinnamon

How to Make “Light” Carrot and Raisin Breakfast Muffins


  1. Preheat Oven 350 degrees:

    Prepare muffin tins with butter.

    In a large bowl, combine all of the above ingredients and mix with a spoon.

    Bake the muffins 15 – 20 minutes or until toothpick test comes out clean.

    Serve with cream cheese or honey.

Printable Recipe Card

About “Light” Carrot and Raisin Breakfast Muffins

Course/Dish: Other Breakfast
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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