Ingredients and Weight:
- 1 1/2 cups whole wheat flour (187g)
- 1 cup granulated sugar (200g)
- 1 teaspoon baking soda (5g)
- 1/2 teaspoon baking powder (2.5g)
- 1/2 teaspoon salt (2.5g)
- 2 eggs, large (100g)
- 1/2 cup buttermilk (120ml)
- 1/2 cup vegetable oil (120ml)
- 1 cup shredded carrots (120g)
- 1 cup raisins (140g)
- 1/2 cup chopped walnuts (60g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease muffin cups or line with paper liners.
- Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together eggs, buttermilk, and vegetable oil.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Fold in carrots, raisins, and walnuts.
- Fill muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per Muffin (1/8th of recipe):
- Calories: 250
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 55mg
- Sodium: 180mg
- Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugar: 18g
- Protein: 4g
Dish Characteristics:
- Whole wheat muffins with a moist and tender crumb
- Loaded with shredded carrots, raisins, and chopped walnuts for added texture and flavor
- Perfect for breakfast, brunch, or a midday snack
User Comments:
- "These muffins are so delicious and filling!"
- "I love the combination of carrots, raisins, and walnuts."
- "The whole wheat flour gives these muffins a nice nutty flavor."
- "These muffins are perfect for a healthy breakfast or snack."
- "I would definitely recommend these muffins to anyone!"
Special Precautions and Tips:
- Buttermilk can be substituted with plain yogurt.
- If you don't have walnuts, you can substitute another type of chopped nut, such as pecans or almonds.
- For a vegan version, you can use flax eggs and plant-based milk instead of eggs and buttermilk.
