Cupcakes courtesy of Myldred!

A Carrot-Walnut-Raisin Recipe from my new kindred spirit....Myldred.

See This Post for the story!

INGREDIENTS

1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup firmly packed brown sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup oil

1 (8-oz.) can crushed pineapple in unsweetened juice, undrained

1 egg

1 cup shredded carrots

1/2 cup raisins

1/2 cup chopped walnuts

 

DIRECTIONS

• Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
• In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full.
• Bake at 375°F. for 18 to 22 minutes or until muffins are light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. 
• I added a cream cheese frosting!

Thanks...Millie!