Whole Wheat Carrot-Raisin Muffins Good Recipes
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Whole Wheat Carrot-Raisin Muffins |
"These muffins are scrumptious and healthy. The whole wheat flour offers the desserts a awesome grainy texture!"
Ingredients :
- 2 cups complete wheat flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- half of cup vanilla yogurt
- 1/4 cup vegetable oil
- 1/three cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 1 cup carrot, peeled and shredded
- 1/2 cup raisins
Instructions :
Prep : 15M | Cook : 14M | Ready in : 40M |
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- Preheat an oven to 350 degrees F (one hundred seventy five tiers C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk collectively yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt combination. Stir yogurt mixture into the flour combination until simply combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups till nearly complete.
- Bake in the preheated oven until a toothpick inserted into the middle comes out easy, 12 to 13 mins. Cool in the pans for 10 minutes earlier than putting off to chill absolutely on a wire rack.
Notes :
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