At our house, we call these muffins, THE carrot-raisin muffins. That’s how much we enjoy them. Years and years ago, before there was Google, before there was Twitter, before there were blogs, there was Prodigy. You have to be pretty up there in years and have been a very early user of the internet to remember Prodigy. It was back in the day with CompuServe. Before AOL even. See, I’ve always been a tech geek. I started playing around on the internet before there were browsers, when it was not much more than a few universities swapping text files and home enthusiasts with their BB’s (bulletin boards). You used your 1200 baud modem and dialed up the phone number for the BB you wanted to connect to. We were so cool.
Anyway, Prodigy was one of the first ISPs and a huge feature of Prodigy was their bulletin board system. People from all over the world could now share in conversations with other people from all over the world. And, would you believe, one of the most favorite bulletin board areas on Prodigy was the food and cooking board. This muffin recipe was posted there by someone now long forgotten. I’ve been making it ever since and it’s still as good today as it was way, way back then. It has absolutely no fat but does have a fair amount of sugar. It’s just one of our favorites.
So, if you want to try this great recipe whose origins are lost somewhere in the ether, then here’s what you need:
2 ¼ cup flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
¼ tsp ground ginger
1 ½ cup shredded carrots (about 3)
8 oz. vanilla non-fat yogurt
½ cup Egg Beaters
½ cup unsweetened applesauce
½ cup raisins
1/3 cup brown sugar
1 tsp. vanilla extract
Here’s what you do:
Preheat oven to 350. Spray 8 jumbo or 12 regular muffin cups with nonstick spray.
Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger in a medium bowl.
In another, larger bowl, combine carrots, yogurt, egg beaters, applesauce, raisins, brown sugar and vanilla.
Stir the dry mixture into the wet mixture just until flour is moistened.
Spoon into pans, bake 30 minutes for jumbo muffins, 20 minutes for regular muffins or until they test done (dry in center). Sprinkle with powdered sugar if desired.
Enjoy!
Download a printable copy here.
{ 9 comments… read them below or add one }
these look great and healthy.
Thanks,
Neena
These muffins look so vibrant! Now I’m hungry with the amazing pictures
Cheers!
Gera
These are perfect for the kids!! thanks, s
Looks great!!
Great step by step pictures. I LOVE carrot raisin muffins and definitely need to make some of these!
This is an awesome recipe. I replaced a cup of the white flour for whole wheat and it was so good.
I’m going to try and alter it to make zucchini muffins. I’ll probably swap out the ginger for nutmeg and up the sugar to compensate for the lake of sweetness that would have come from the carrots.
Yes, there is supposed to be 1/2 white sugar in the dry ingredients and 1/3 cup brown sugar in with the wet ingredients. Good to know that you could leave out the white and still have a good tasting muffin! That makes it even better…lower sugar AND no fat! Thanks, Barbara!!
Let me know how the zucchini muffins turn out! I had not thought of doing that, but it sounds great.
The zucchini muffins came out great, but I noticed a inconsistancy in the recipe. Is there suppose to be white sugar and brown sugar in the ingredients list? The directions say to add the sugar to the dry ingredients and the brown sugar to the wet.
When I made the zucchini muffins I increased the brown sugar to 1/2 cup and the cinnamon to 1 1/2 tsp and I added 1 tsp of nutmeg (you could probably add less, but mine wasn’t freshly ground) to replace the ginger. I also swapped out a cup of AP flour for whole wheat flour.
I didn’t miss the white sugar if there was suppose to be any!