Carrot Raisin Muffins

Source: Leslie Jordan (1997)
Prep time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes


1 3⁄4 c
whole-wheat flour
1⁄2 c
granulated sugar
3 T
brown sugar
1 1⁄2 t
baking powder
3⁄4 t
baking soda
1 t
ground cinnamon
1⁄4 t
ground nutmeg
1 cn
Dole crushed pineapple, undrained (8 oz.)
egg whites
3⁄4 c
vegetable oil (plus 1 T.)
1 c
carrots, shredded
3⁄4 c


Preheat oven to 350°. Place 12 cupcake liners in muffin pan. Spray with cooking spray. In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon and nutmeg. In separate bowl, combine remaining ingredients. Stir pineapple mixture into dry ingredients until just moist. Spoon batter into prepared muffin cups. Bake 20 minutes.