Comments on: Whole Wheat Carrot Raisin Muffins

By: A Araujo

A Araujo — Fri, 02 Aug 2024 20:21:51 +0000

my husband liked the muffins, I didn’t care for them. Not sure how you could end up with 12 muffins it was more like 18 and the cups were full. They are heavy as rocks. I couldn’t figure out what was missing and then it dawned on me: no fat! I won’t make them again

By: Barbara Schieving

Barbara Schieving — Mon, 28 Sep 2015 22:40:35 +0000

In reply to ann. Sorry Ann - I haven't tried adding shredded wheat to the recipe.

By: ann

ann — Mon, 28 Sep 2015 17:43:34 +0000

I love carrot cake and have a bag of Kashi Autumn Harvest shredded squares cereal. Can add someone help me adjust this recipe to accommodate the cereal??!! Please

By: Barbara Schieving

Barbara Schieving — Sun, 02 Nov 2014 17:41:36 +0000

In reply to Chloe. Thanks Chloe! So nice that they were a hit at your house. I'll have to try using Greek yogurt in them.

By: Chloe

Chloe — Sun, 02 Nov 2014 17:20:13 +0000

My husband called these “some of the best muffins he has ever had.” I made just a few changes, but overall kept the basic recipe: Subbed Greek yogurt for sour cream, replaced half of the brown sugar with coconut sugar, and added 2 T of molasses for some extra flavor. I am resisting sampling a second muffin… for now 🙂

By: Kerry

Kerry — Tue, 25 Mar 2014 21:08:47 +0000

I actually made these muffins exactly as the recipe calls and they were delicious. My 2 yo devoured them and I thought they were sweet, but not overly sweet. I halved the recipe and it ended up making 8 muffins. So if you do a full recipe, you can safely fill the tins as you go along. The use of the whole wheat pastry flour made them more dense – which was terrific for a toddler (because they didn’t crumble and make a huge mess). Thanks for the recipe.

By: Becky

Becky — Wed, 27 Feb 2013 22:58:25 +0000

These sound more like me than you!! I would LOVE these!!

By: sally @ sallys baking addiction

sally @ sallys baking addiction — Tue, 19 Feb 2013 20:23:41 +0000

I love carrot cake and don’t bake it nearly enough – or even the flavors in a bread, bar, cookie, or muffin. I need to change that. These look wonderful Barbara! I love raisins in my carrot cake. 🙂

By: Daisy@Nevertoosweet

Daisy@Nevertoosweet — Tue, 19 Feb 2013 04:32:24 +0000

Hmmm these look sooooo delicious 🙂 I haven’t had a good carrot cake for a while ~ think it’s time I made some!!!

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Mon, 18 Feb 2013 03:35:36 +0000

Mum, these look wonderful! And I really like the sound of your carrot raisin donuts with a cream cheese glaze! 😀 xxx