These look yummy! I'm going to try them this week! Thanks for sharing.
Mindi
you're welcome! Let me know how they turn out!
Kristine
Just curious if you are always supposed to soak raisins before baking with them? I had never heard that before so was curious.
This is added to my list of "recipes I want to try"
Mindi
I like to soak them before adding them to baked goods.
The theory behind it is simple: raisins are dried fruits that when come in contact anything warm (as in- the baking process) and somewhat liquid, will draw moisture in to them. By soaking them in warm water before adding them, they plump up and are less likely to pull moisture from the muffin (which would make the muffin slightly drier)
HTH!
Sharee
Sounds yummy! Also you can replace oil with cooked beans of same color. So you could replace the oil and some applesauce if you wanted too with a white bean puree and that would add some protien and fiber also. Now I gotta try these.
Thanks, love your site.
Sharee
Maria
I made these today Mindi and they don't look as nice as yours. They are darker and I think that I didn't shred the carrots the right way. I used my food processor (the shredder attachment) and they came out shredded just too big. What did you use to shred them?
Mindi
I just used my food processor to shred them...I used the finer shred attachment
Maria
I didn't realize I had a finer shredder attachment but I think I do. darn it. They are good anyway, but my kids won't touch them.
Carrie F
I made these muffins yesterday and they are SO delicious. I gave a few to my mother and she called right away to say how outragously great they are! They are a new favorite in our house and will be made quite often. Thanks for a yummy and healthy recipe.
PS - I won't confess how many I have already eaten!!
Liz
i got around to trying these this week. I made them with King Arthur white whole wheat flour (it's whole wheat, but looks lighter in color. I also cut back a little on the sugar. They were excellent!
Christina
These look yummy! I'm going to try them this week! Thanks for sharing.
Mindi
you're welcome! Let me know how they turn out!
Kristine
Just curious if you are always supposed to soak raisins before baking with them? I had never heard that before so was curious.
This is added to my list of "recipes I want to try"
Mindi
I like to soak them before adding them to baked goods.
The theory behind it is simple: raisins are dried fruits that when come in contact anything warm (as in- the baking process) and somewhat liquid, will draw moisture in to them. By soaking them in warm water before adding them, they plump up and are less likely to pull moisture from the muffin (which would make the muffin slightly drier)
HTH!
Sharee
Sounds yummy! Also you can replace oil with cooked beans of same color. So you could replace the oil and some applesauce if you wanted too with a white bean puree and that would add some protien and fiber also. Now I gotta try these.
Thanks, love your site.
Sharee
Maria
I made these today Mindi and they don't look as nice as yours. They are darker and I think that I didn't shred the carrots the right way. I used my food processor (the shredder attachment) and they came out shredded just too big. What did you use to shred them?
Mindi
I just used my food processor to shred them...I used the finer shred attachment
Maria
I didn't realize I had a finer shredder attachment but I think I do. darn it. They are good anyway, but my kids won't touch them.
Carrie F
I made these muffins yesterday and they are SO delicious. I gave a few to my mother and she called right away to say how outragously great they are! They are a new favorite in our house and will be made quite often. Thanks for a yummy and healthy recipe.
PS - I won't confess how many I have already eaten!!
Liz
i got around to trying these this week. I made them with King Arthur white whole wheat flour (it's whole wheat, but looks lighter in color. I also cut back a little on the sugar. They were excellent!