Beas Morning Glory Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
• Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat oven oven to 350 degrees and grease a 12 hole muffin pan. In a medium mixing bowl stir together flour, baking powder, cinnamon, and salt, set aside.
• In a large mixing bowl stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, and raisins. Add flour mixture and stir just until blended (do not over mix!).
• Divide batter between prepared muffin pan. Bake until toothpick inserted into center comes out clean, about 20 to 25 minutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completley.

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

Steps:

• In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.