Carrot And Raisin Muffins
| Ingredients |
- 2 cups all-purpose flour - 1 Tbsp. baking powder - 1/2 tsp. ground allspice (optional) - 1/4 tsp. salt - 1/2 cup Shedd's Spread Country Crock® Spread - 3/4 cup firmly packed dark brown sugar - 2 eggs - 1 cup milk - 1 carrot, shredded (about 3/4 cup) - 1 cup raisins |
Directions
Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
In large bowl, combine flour, baking powder, allspice and salt; set aside.
In another large bowl, with electric mixer, beat Shedd's Spread Country Crock® Spread and sugar on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, scraping sides occasionally, until blended. Alternately beat in flour mixture and milk until blended. Stir in carrot and raisins. Evenly spoon batter into prepared pan.
Bake 18 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Nutrition Information per muffin
Calories 230, Calories From Fat 50, Saturated Fat 1.5g, Trans Fat 0.42g, Total Fat 6g, Cholesterol 40mg, Sodium 240mg, Total Carbohydrates 40g, Sugars 24g, Dietary Fiber 1g, Protein 4g, Vitamin A 25%, Vitamin C 0%, Calcium 10%, Iron 10%
Preparation Time 10 Minute(s)
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