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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.


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

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