Carrot Wheat Muffins
1 c Whole wheat flour 1 tb Baking powder 1 c Flour 1/4 c Brown sugar 1/2 ts Cinnamon 1/8 ts Allspice 1 c Grated carrot 1 ts Orange zest 1 c Milk 1 Egg 1/4 c Melted butter 1/4 c Molasses 1/4 c Chopped nuts 1/2 c Raisins Measure dry ingredients into a large bowl. Stir in carrots and orange rind In a small bowl, beat eggs with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten. Fold in raisins and nuts. Fill greased muffin tins 3/4 full and bake at 400 for 25 minutes. Makes 12 large muffins. From: Helen Peagram ~-- |
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