Carrot and Raisin Muffins

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Dietary Interest:: vegetarian, low fat, low sodium, low cholesterol

Carrot and Raisin Muffins

Yield:

12 muffins

Total Time:

36 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 1 2/3 cups (263 g) self-rising flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup (100 g) raisins
  • 3/4 cup (100 g) carrot pieces
  • 2 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 2/3 cup (150 ml) light olive oil

Directions

  1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots into the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and increase the speed to Variable 6.
  6. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
  7. Add eggs, sugar and oil to the carrots in the Vitamix container and secure lid.
  8. Select Variable 1.
  9. Turn the machine on and increase speed to Variable 5.
  10. Blend for 30 seconds until thick and creamy.
  11. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  12. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 muffin

Amount Per Serving

 
Calories 231
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 35 mg
Sodium 295 mg
Total Carbohydrate 32 g
Dietary Fiber 1 g
Sugars 17 g
Protein 3 g