Page Feedback


I used Raisin Bran and added chopped figs. You don't feel guilty eating these, so enjoy.
Submitted by Kathleen Duncan

Carrot-Raisin Muffins

Moist and tasty breakfast treats, these muffins freeze well."

Ingredients

1½ cups unbleached, all-purpose flour
1 cup bran flakes cereal
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon table salt
1 medium carrot (about 3 ounces), peeled, cut to fit feed tube vertically
1/3 cup walnut halves, shells removed
3 strips orange zest
2/3 cup firmly packed dark brown sugar
¾ cup fat free milk
1 large egg
¼ cup vegetable oil
½ cup raisins


Instructions

Line 12 standard muffin cups with paper liners. Preheat oven to 375°F. In a small bowl combine flour, bran flakes, baking powder, cinnamon and salt; reserve.

Insert the medium shredding disc. Stand carrots upright in the feed tube and shred using medium pressure; reserve. Insert metal blade and pulse to coarsely chop walnuts, about 7 to 8 times. Reserve. Add orange zest and brown sugar; process until combined, about 20 to 30 seconds. Scrape bowl. Add milk, egg and oil. Process until combined, about 5 to 10 seconds. Add raisins, walnuts, carrots and dry ingredients. Pulse until flour is just mixed in, about 5 times.

Fill muffin cups ¾ full with batter. Bake until light golden brown on tops and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from pan and cool on wire rack.

Back To Top

Servings

Makes 12 muffins

Nutritional Information
Per Serving

Calories 205 (32% from fat) - carb. 32g - pro. 4g - fat 7g - sat. fat 1g - chol. 18mg - sod. 213mg - calc. 92mg - fiber 2g


This recipe can be prepared using the following Cuisinart® products:
Prep 11 Plus™ 11-Cup Food Processor
Pro Custom 11™ Food Processor
Prep 9™ 9-Cup Food Processor


Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More