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Carrot Raisin Muffins

Ingredients

3/4 cup Clearly by Best Choice Raisins
2 cups carrot, peeled and shredded
1 cup Clearly by Best Choice all purpose flour
1 cup Clearly by Best Choice whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons Clearly by Best Choice Cinnamon
1 cup Clearly by Best Choice Soy Milk
1 teaspoon Clearly by Best Choice Vanilla
1/4 cup Clearly by Best Choice Coconut Oil, melted
2 Clearly by Best Choice eggs, beaten
1/4 cup Clearly by Best Choice Honey
1/4 cup Clearly by Best Choice Sugar

Preheat oven to 375 degrees. Place raisins in a bowl and cover with warm water, then set them a side. This will make the raisins plump.  Peel and shred carrots then set aside. In a mixing bowl add flour, baking powder, baking soda, salt and cinnamon.

Whisk together dry ingredients. In a separate bowl add milk, vanilla, coconut oil, eggs, honey and sugar.

Whisk wet ingredients together then add to dry ingredients and stir to evenly distribute.

Drain the raisins and add them to the batter.

Stir, then add shredded carrots to the mix and stir until just combined.

Add batter to muffin cups.

Bake for 18-20 minutes or until muffins are golden around the edges.

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