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Carrot Spice Muffin

Prep time:
Baking time:
Makes: 12 - 14 large muffins
Freezing: excellent

Ingredients:

MUFFIN
1 1/4 cups (300 mL) Five Roses® All Purpose Whole Wheat Flour
1 cup (250 mL) sugar
1/4 cup (50 mL) natural bran
2 1/4 tsp (11 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
2 eggs
1/2 cup (125 mL) oil
3 cups (750 mL) carrots, grated
1/2 cup (125 mL) chopped walnuts or pecans (optional)
1/2 cup (125 mL) raisins
STREUSEL TOPPING (OPTIONAL)
1/3 cup (75 mL) walnuts or pecans, chopped
2 tbsp (30 mL) brown sugar, lightly packed

Directions:

  1. Combine flour, sugar, bran, spices, baking soda, baking powder and salt in mixing bowl.
  2. Beat eggs and oil until light.
  3. Stir in carrots.
  4. Add liquid ingredients to dry ingredients. Stir just until moistened.
  5. Stir in nuts and raisins.
  6. Fill greased muffin cups 3/4 full.
  7. Combine nuts and brown sugar for topping. Sprinkle on top of muffins.
  8. Bake at 375°F (190°C) for 25-30 minutes or until top springs back when lightly touched.