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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Carrot-Raisin-Nut Bread
Yield: Makes 12 or 16 servings
Ingredients:
1
cup water
1
cup shredded carrots
2
tablespoons honey
1-1/2
teaspoons salt
2
tablespoons butter or margarine, softened
3
cups bread flour
1/4
cup whole wheat flour
1-1/2
teaspoons rapid-rise active dry yeast
1/3
cup chopped walnuts
1/3
cup raisins
1-1/4
cups water
1-1/2
cups shredded carrots
3
tablespoons honey
2
teaspoons salt
3
tablespoons butter or margarine, softened
4
cups bread flour
1/3
cup whole wheat flour
2
teaspoons rapid-rise active dry yeast
1/2
cup chopped walnuts
1/2
cup raisins
Preparation:
1.
Measuring carefully, place all ingredients except walnuts and raisins in bread machine pan in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Add walnuts and raisins when bread machine signals, or at end of first kneading cycle. Remove baked bread from pan; cool on wire rack.
Nutritional Information:
| Serving Size: | |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 35 g |
| Cholesterol | 5 mg |
| Total Fat | 4 g |
| Calories | 194 |
| Sodium | 291 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 2 |
| Fat | 1/2 |
This recipe appears in:
Yeast & Bread Machine
