Carrot, Raisin, Orange, Pumpkin Muffins or CROP Muffins

So many muffins today are really just cakes or cupcakes in disguise. But let's face it, it sounds way better to say you had a muffin for breakfast rather than a cake! Even so-called healthy varieties like bran or fruit varieties are often full of sugar and fat. And what about those massive costco muffins - there must be a days worth of calories in one of those pretty boys!


Well, these muffins are pretty good as far as muffins go. There is quite a bit of fibre thanks to the pumpkin, carrots and raisins. And there isn't too much oil or sugar thanks to the pumpkin puree and its natural sweetness.  I don't know the exact calorie count but if you follow Weight Watchers(tm) one muffin has 4 points. Their flavour is best within 48 hours of baking.


Recipe adapted from Canadian Living's Best Muffins and More


Makes 12 muffins.
Ingredients
2 cups flour
1/3 cup brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1 cup raisins
1/2 cup grated carrots
1 egg, beaten
1-3/4 cup canned pure pumpkin
1/3 cup vegetable oil
1/2 cup orange juice

What to do:

1. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
2. Stir in raisins.
3. In another bowl blend together egg, pumpkin, oil, orange juice, carrots and vanilla.
4. Pour all at once over dry ingredients; stir just enough to blend.
5. Spoon into large greased or paper-lined muffin cups, filling to top of cups.
6. Bake in 375°F (190°C) oven for about 25 minutes or until tops are golden and firm to the touch.
7. Let stand for 5 minutes before removing from pans to cool on racks.
8. Enjoy!