Mimis Carrot Raisin Breadmuffins Slimmed Down Food

MIMI'S CAFE CARROT RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.

MIMI'S CARROT RAISIN BREAD (MUFFINS) RECIPE - (4.4/5)

Steps:

• 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

CARROT-RAISIN BREAD (HEALTHIER VERSION OF MIMI'S)

Steps:

• Preheat oven to 325 degrees F.
• Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
• Place banana, Splenda, egg substitute, Brown Sugar Splenda, vanilla, frozen carrots and pineapple in blender.
• Mix on highest setting until well-blended.
• Add raisins and walnuts to blender and mix well by hand.
• Pour blender mixture into flour mixture and stir until well-blended.
• Spoon batter into greased muffin pans (18 muffins total); or pour into greased bundt pan.
• Bake for 30 minutes (40 minutes for bundt), or until done.
• Please note that the Splenda ingredients are not included in the nutrition information. These ingredients add 12 calories per serving.

CARROT-RAISIN MUFFINS

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.

MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE

Steps:

• Sift first five ingredients into a mixing bowl.
• In a separate bowl, whisk together the oil, sugar and eggs.
• Stir the liquid mixture into the flour; mix well.
• Add the next four ingredients; stir again.
• Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
• Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
• Yield: one 9-inch square, or four 3" x 6" mini-loaves.

CARROT BREAD ? - FROM MIMI'S CAFE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
• In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
• In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
• Stir in walnuts, pineapple, raisins and carrots.
• Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

CARROT RAISIN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MIMI'S CARROT RAISIN BREAD/MUFFINS-SLIMMED DOWN

Steps:

• 1. 1. Sift 1st 5 ingredients into a large bowl
• 2. 2. In separate bowl Wisk together the applesauce, molasses, Splenda and eggs.
• 3. 3. Stir liquid into flour, mix well, but don't over mix.
• 4. 4. Add next 4 ingredients, stir again
• 5. 5. Spray loaf pan with non stick spray. Fill pan 1/3 full or fill 12 regular sized muffin cups 1/3 full.
• 6. 6. Bake at 350 degrees for about 40 minutes to 1 hour, until pick place in center comes out clean.
• 7. Nutritional information per serving: Calories: 153.7, Total Fat: 5.5 g, Saturated Fat; 0.9 g, Polyunsaturated Fat; 1.5 g, Monounsaturated Fat; 2.7 g, Cholesterol: 61.7 mg, Sodium: 276.2 mg, Potassium: 165.5 mg, Total Carbohydrate: 25.5 g, Dietary Fiber; 2.5 g, Sugars; 7.6 g, Protein: 4.6 g