Light Carrot Raisin Breakfast Muffins Recipe 415

Steps:

• Preheat Oven 350°F. Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 to 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

Steps:

• In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
• In a separate bowl, stir together milk, molasses, butter and egg.
• Pour over dry ingredients and stir just until moistened.
• Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
• Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
• Let cool in pan for 10 minutes.
• Remove to rack and let cool completely.
• Topping-----------.
• In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.

Steps:

• In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.