Whole Wheat Carrot Muffins

I wanted to create a healthier version of muffins. What makes a normal muffins healthier? I was playing with the combination in my head. One that has carrots, walnuts and raisins, without any butter, with a little heart healthy canola oil and makes with whole wheat flour! Sounds great right? I didn't want to experiment with 100% whole wheat flour because I was afraid that the muffins would be dense and I like my muffins soft. So, I used a combination of whole wheat flour and cake flour. I love it, the whole wheat carrot muffins turned out great, soft and delicious. What's best is it's less guilty!


Sharing with you my recipe:



Ingredients:

(A)
1 cup whole wheat flour
1 cup cake flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar

(B)
1 egg, beaten
1 tsp. pure vanilla extract
1 cup milk
1 cup shredded carrot (about 2 small carrots)
1/4 cup canola oil

(C)
1/2 cup chopped walnuts
1/2 cup raisins (coated with a little flour)

Method:

1. Preheat oven to 400'F. Lined the muffin pan with paper cups.

2. Add (A) in a big bowl. Whisk to combined. Make a hole in the middle and add (B), mix until blended. Add (C) and stir with a spatula until just combined. Scoop the batter into the muffin pan.

3. Bake for 20-25 minutes, or until golden brown.

~Yield 18 muffins