Carrot Date Muffins Recipes

Steps:

• Preheat oven to 180C/350°F.
• Sift flours, baking powder and salt and mix evenly.
• Melt the honey in a small saucepan on low heat.
• Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
• Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
• Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 375°C.
• Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
• Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
• Add grated carrot. Stir until just moistened.
• Divide evenly among 12 greased muffin cups.
• Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
• Bake for 20 - 22 minutes or until pick comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.
• **There are a few variations listed in the book.
• Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
• Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).

Steps:

• Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
• Preheat oven to 375°F
• Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
• Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
• Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool on a wire rack.