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Raisin Carrot Breakfast Muffins


2 cups flour (whole grain)*
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup packed brown sugar
1 egg
1 cup shredded carrots
1 cup raisins
1 cup milk
1/4 cup melted butter


Preheat oven to 400 F. Combine flour spice, salt, baking powder and sugar; stir to mix. Beat egg with a fork, stir in carrots, raisins, milk and melted butter. Add to dry ingredients and stir just until blended. Batter will appear lumpy.

Fill greased muffin tin or a paper lined muffin tin 2/3 full with batter. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm with low-fat or fat-free cream cheese. Also great to make ahead and grab with a bottle of milk for breakfast on the run.

* NOTES

Read labels: look for “whole grain” flour rather than flour or enriched flour. The 2005 Dietary Guidelines encourages whole grains as well as foods made from whole grains. “Consuming at least 3 or more ounce-equivalents of whole grains per day can reduce the risk of several chronic diseases and may help with weight maintenance.”

For more detailed information on the 2005 Dietary Guidelines see http://www.healtheirus.gov/dietaryguidelines

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