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3 C self rising flour

3/4 C frirmly packed dark brown sugar

2 t ground cinnamon

1/2 t kosher salt

1 1/2 shredded peeled carrots

1/2 C raisins

3/4 C vanilla almond milk

1/3 C vegetable oil

2 large eggs

Carrot-Raisin Muffins


  1. Preheat oven to 350. Combine first 4 ingredients in a large bowl; stir well. Mix in carrots and raisins. Whisk together milk, oil, and eggs in a small bowl. Add milk mixture to flour mixture, stirring just until blended.
  2. Spoon batter evenly into 15 paper lined muffin cups.
  3. Bake at 350 for 20 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Remove from pan and let cool on a wire rack.