Some scrumptious muffins!

I love muffins…LOVE MUFFINS.

I changed yet another recipe to meet my needs, and the result is fantastic (hope there are still some when I get home). I like a crumble on my muffins, so I took a recipe from Veg SF baker and put my own little twist on it.

Carrot Craisin Crumb Muffin

Whole Wheat Carrot Craisin Crumb Muffins

Prep time: 15 mins
Bake time: 18-20 mins
Makes 12 muffins

  • 1 1/4 C whole wheat, unbleached flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 C brown sugar, packed
  • 1/2 C unsweetened applesauce
  • 1/4 C orange juice (I like Simply Orange)
  • 1/4 C liquid egg whites
  • 1 1/2 C grated then chopped carrots
  • 1/2 C Craisins (the original kind)

For topping (mix in separate bowl and set aside):

  • 2 tbsp whole wheat, unbleached flour
  • 2 tbsp brown sugar
  • 1 tbsp oil


  1. Pre-heat oven to 375 F. Line 12 cup muffin with paper liners.
  2. Sift (or mix with a whisk) the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl.
  3. In a separate bowl, combine the brown sugar, applesauce, orange juice, and egg whites together.
  4. Add your dry ingredients to the wet ingredients and mix until almost combined. Fold in the carrots and cranberries.
  5. Divide the batter evenly in 12 muffin cups. Sprinkle with the topping mix and gently press into the batter.
  6. Reduce the oven temperature to 360 and bake for 18-20 mins until a toothpick inserted into the center of the muffin comes out clean.
  7. Let cool 5 mins in the pan, then carefully transfer the muffins to a wire rack to continue cooling.



Per muffin : 130 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 27 g Carbohydrates; 2 g Protein; 2 g Fiber; 210 mg Sodium; 150 mg Potassium


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