Carrot Couscous Muffins

Another in my parade of muffin snacks for Abby! The whole wheat couscous adds fiber to these and keeps them nice and moist, and the carrot juice gives them a great carrot cake flavor!

Carrot Couscous Muffins

Prep time: 10 minutes
Bake time: 15-20 minutes

1 cup carrot juice
1 cup whole wheat couscous (dry)
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 egg
1/2 cup brown sugar
1/4 cup applesauce
2 Tbsp milk (or soy milk, rice milk, etc.)
1/2 cup raisins

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a microwavable bowl, combine carrot juice and couscous; microwave for 4-5 minutes, until juice is absorbed and couscous is tender. Fluff with a fork and set aside to cool.

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a small bowl, whisk together the egg, brown sugar, applesauce, and milk. Add the wet ingredients to the dry and stir until combined. Stir in the cooled couscous. Stir in the raisins. Divide between 12 muffin cups and bake for 15-20 minutes, until the centers are set and the edges are golden.