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
1/2 cup white sugar
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.
- 2 1/4 cup flour
- 1/2 cup white sugar
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp ground ginger
- 1 1/2 cup shredded carrots (about 3)
- 8 oz. vanilla non-fat yogurt
- 1/2 cup Egg Beaters
- 1/2 cup unsweetened applesauce
- 1/2 cup raisins
- 1/3 cup brown sugar
- 1 tsp. vanilla extract
- 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.
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