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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Whole Wheat Carrot Muffins

Source: dLife

Carrots and raisins add color and texture to these delicious, slightly sweet muffins.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	202.4

Total Carbs	38.6 g

Dietary Fiber	3.1 g

Sugars	14.6 g

Total Fat	3.2 g

Saturated Fat	0.6 g

Unsaturated Fat	0.2 g

Potassium	270.7 mg

Protein	5.7 g

Sodium	315.6 mg

Dietary Exchanges 3.2 Fat, 0.2 Vegetables, 0.5 Fruits, 0.1 Milk, 0.3 Other Carbs, 1.3 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup whole wheat flour 1.5
1 1/2 cup self-rising flour 2.25
2 1/4 tsp low sodium baking powder 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp ground allspice 0.25
0 1/4 tsp ground ginger 1.0
1 cup shredded carrots 0.75
0 3/4 cup seedless raisins 1.0
1 cup fat free milk 0.5
0 1/2 cup egg substitute, liquid 0.25
0 1/4 cup honey 3.0
3 tbsp margarine 1.0
1 each cooking spray

Directions

Preheat oven to 400 degrees F.
In a large bowl combine wheat flour, self-rising flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Add carrot and raisins; stir to combine. Make a well in center of mixture.
Combine milk, egg substitute, honey, and margarine; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
Bake for 20 to 25 minutes. Remove muffins from pans immediately.