Carrot And Dried Currant Muffins Recipes

Steps:

• Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
• Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
• Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.

Steps:

• Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
• Beat milk, oil, juice concentrate, 2 teaspoons orange peel and the egg in large bowl until blended. Stir in flour, 1/2 cup sugar, the baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in currants. Divide batter evenly among muffin cups. Mix 3 tablespoons sugar and 1 teaspoon orange peel; sprinkle over batter in cups.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
• Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.
• Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.
• Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.
• Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.
• Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.

Steps:

• Preheat the oven to 375°F.
• Grease 18 muffin cups, set aside.
• In a large bowl, beat the eggs.
• Add buttermilk, oil, honey and vanilla and mix together until well blended.
• With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
• In a small bowl, mix together the flours, baking soda, cinnamon and salt.
• Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
• Spoon the batter into the muffin cups, filling to the top.
• Bake for 25 minutes, or until the muffins spring back when lightly pressed.
• Let cool for five minutes in the tins, then transfer to a cooling rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

Steps:

• Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
• Drain and cool.
• Mix together flours, leavening and spices.
• Set aside.
• Grate carrots and set aside.
• Preheat oven to 350°F.
• Put eggs in mixing bowl and beat to blend.
• Beat in oil and sugar on medium until combined.
• Reduce speed to low and add the flour mixture in three batches until just combined.
• DO NOT OVERMIX.
• Just barely holding everything together will make a better texture.
• Fold in the carrots and currants until equally distributed.
• Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
• Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
• Remove tin to a wire rack and cool for 10 minutes.
• Remove muffins and cool completely on rack.