"To Your Health" Muffins

From: Canadian_in_the_Bay

On Jan 12, 2008

The only thing I did differently was to increase the cinnamon to 1 tsp. This is the perfect healthy muffin to go with your morning coffee.

From: PaulaG

On May 7, 2005

These are nice and healthy. I used 1/3 cup sorghum syrup instead of the brown sugar. DH is a diabetic and the sorghum adds nutrients and has less of an effect on his blood sugar. The amount of cinnamon was increased to 1 teaspoon and I added 1/4 teaspoon freshly grated nutmeg. Because of the moisture from the carrots, I reduced the oil to 2 tablespoons and used canola because that is what is in the pantry. These sat over night and were served at room temperature. I will be putting the remainder in the freezer so that I can have bran muffins later. I like this recipe because it only makes 12 which is the perfect batch for a small family.

From: Roosie

On Apr 6, 2005

Healthy, healthy, healthy and pretty good to boot! I followed the recipe exactly, except for the omission of the vanilla (I'm out), and I actually chose to make this as a loaf rather than muffins, which worked quite well. Not too heavy, with a surprisingly light crumb. The carrots and raisins add nice flavor and its just sweet enough. I could have stood for a bit more spicing or another flavor, but for what this is (a simple, straightforward, healthy, fiber-full bread) its great.