APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
CARROT-APPLE MUFFINS
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g
APPLE CARROT MUFFINS
These apple carrot muffins were given to me by the parent of one of my students. They're moist, tender and taste almost like carrot cake. They freeze well, too. -Elaine Cooley, Louisville, Kentucky
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 32g carbohydrate, Fiber 2g fiber), Protein 4g protein.
SPICED CARROT & APPLE MUFFINS
These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
- Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.
Nutrition Facts : Calories 234 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
APPLE AND CARROT MUFFINS
A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.
Provided by Diamondlil
Categories Breakfast
Time 45m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°. Grease bottom and 1/4 up of muffin pan.
- In a medium bowl mix all the dry ingredients. Add the nuts, set aside.
- In a small bowl; mix the egg, oil and vanilla.
- Add egg mixture to the dry ingredients, along with the apple and carrot.
- Stir just until blended. If too thick, add a little milk.
- Bake on center rack for 20-25 minutes.
- Remove to cooling rack.
Nutrition Facts : Calories 214.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 21.6, Sodium 157.3, Carbohydrate 23.2, Fiber 1.8, Sugar 11.7, Protein 2.9
CARROT APPLE NUT MUFFINS
This recipe came from Mother Earth News Magazine. It has a great texture, not too sweet and nice and moist. Everyone in my family loved it. I made them for breakfast tomorrow morning but I don't think they will last that long! I reproduced the recipe as it was printed, but next time I think I will use a little more ginger and cinnamon.
Provided by Norah Bennett
Categories Breads
Time 40m
Yield 9-18 muffins, 9-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts.
- In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack.
- Makes 9 large or 18 small muffins.
Nutrition Facts : Calories 422.3, Fat 24.4, SaturatedFat 3.3, Cholesterol 70.5, Sodium 342.7, Carbohydrate 46, Fiber 2.5, Sugar 21.6, Protein 6.3
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