Carrot Raisin Muffins
Serves: yields 12 muffins
  • 1 large egg
  • 1 cup milk
  • ½ cup olive oil
  • 2 cups all purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup finely grated fresh carrot
  • ½ cup raisins
  • 2 tbsp cinnamon sugar (divided)
  1. Preheat oven to 400 degrees. Line 12 muffin slots in a pan with liners.
  2. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt, vanilla extract and cinnamon. Stir to combine until smooth. Fold in the grated carrot and the raisins.
  3. Divide the batter evenly among the lined muffin slots. Sprinkle each with ½ tsp of cinnamon sugar.
  4. Bake for 18-20 minutes, or until a cake tester inserted in the center comes out cleanly.
  5. Enjoy immediately, or (once cooled) store in an airtight container and consume within 4-5 days.
Recipe by Maine Course at