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Whole Wheat Carrot Raisin Muffins
Servings: 12 muffins
Ingredients
- 1 ¼ cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup light sour cream
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots about 3
- 1 cup raisins
Instructions
- Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- In a medium bowl, whisk together flours, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
- In a large bowl, whisk together sour cream, eggs, applesauce, brown sugar and vanilla. Add flour mixture and stir until just combined. Stir in carrots and raisins.
- Divide batter evenly into 12 muffin cups. Bake 18 - 20 minutes, or until until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar if desired.
Notes
*Pumpkin Pie Spice substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.