EXTREMELY EASY CARROT MUFFINS
Make and share this Extremely Easy Carrot Muffins recipe from Food.com.
Provided by Jessie_loves_desser
Categories Dessert
Time 45m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
- Combine egg mixture and flour mixture; mix just until moistened.
- Fold in carrots and drained raisins.
- Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes.
- Let cool for 30 minutes or eat immediately.
BASIC CARROT MUFFINS
The original recipe is in the Mostly Muffins Cookbook from Company's Coming. I made them today and they were wonderful. I made a few alterations to their version and it was so good that that is the one that I am posting. ;)
Provided by Saturn
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 196.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 35.9, Sodium 222.3, Carbohydrate 29.4, Fiber 1.9, Sugar 13.3, Protein 4.1
CARROT MUFFINS
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
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.
Nutrition Facts :
AWESOME CARROT MUFFINS
I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.
Provided by MECHELLE
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 11
Steps:
- Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
CARROT MUFFINS
An easy Carrot Muffins recipe.
Categories Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
- Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
- In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
- Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
CARROT MUFFINS
Delicious carrot muffins that are full of flavour!
Provided by ChloeFrances4792
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
- Top and tail, then peel and grate the carrots.
- Combine the carrots, sugar and margarine in a bowl.
- Sift in the flour, cinnamon and baking powder.
- Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
- Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.
More about "carrot muffins recipes"
CARROT MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
10 BEST CARROT RAISIN MUFFINS RECIPES | YUMMLY
From yummly.com
HEALTHY CARROT RAISIN MUFFINS - EATING BIRD FOOD
From eatingbirdfood.com
BEST HEALTHY BLUEBERRY-CARROT MUFFINS RECIPES | FOOD NETWORK …
From foodnetwork.ca
QUICK AND EASY CARROT MUFFINS - EATS DELIGHTFUL
From eatsdelightful.com
HEALTHY CARROT CAKE MUFFINS - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST CARROT MUFFINS - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
CARROT MUFFINS - CELEBRATING SWEETS
From celebratingsweets.com
CARROT MUFFINS (FLUFFY) RECIPE - THE KITCHEN FOODIE
From thekitchenfoodie.com
CARROT MUFFINS - NO ADDED SUGAR - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
CARROT OATMEAL MUFFINS | CANADIAN LIVING
From canadianliving.com
CARROT MUFFINS | RICARDO
From ricardocuisine.com
LEFTOVER COOKED CARROTS? MAKE CARROT CAKE MUFFINS FOR BREAKFAST!
From justplaincooking.ca
CARROT MUFFIN RECIPE - SUPER HEALTHY KIDS
From superhealthykids.com
SOFT & MOIST CARROT MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
CARROT CAKE MUFFINS - JUST SO TASTY
From justsotasty.com
SOUR CREAM CARROT MUFFINS RECIPE | LAND O’LAKES
From landolakes.com
CARROT PINEAPPLE MUFFINS | CANADIAN LIVING
From canadianliving.com
BEST HEALTHY CARROT MUFFINS WITH APPLESAUCE - IFOODREAL.COM
From ifoodreal.com
CARROT MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
HEALTHY MOIST CARROT MUFFINS | GIMME DELICIOUS
From gimmedelicious.com
HEALTHY CARROT MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
ROBINHOOD | CARROT SPICE MUFFINS
From robinhood.ca
CARROT MUFFINS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
HEALTHY CARROT CAKE MUFFINS RECIPE | EATINGWELL
From eatingwell.com
CARROT CAKE MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
10 BEST SUGAR FREE CARROT MUFFINS RECIPES | YUMMLY
From yummly.com
EASY CARROT PINEAPPLE MUFFINS - YAY! FOR FOOD
From yayforfood.com
SIMPLE MOIST CARROT MUFFINS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
CARROT WALNUT MUFFINS BEST RECIPES
From findrecipes.info
HEALTHY CARROT CAKE MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
BAKERY-STYLE GLUTEN FREE CARROT MUFFINS: SOFT & TENDER
From glutenfreeonashoestring.com
WHOLE WHEAT CARROT MUFFINS ~ SO MOIST & YUMMY!
From fivehearthome.com
CLASSIC CARROT BRAN MUFFINS | RECIPE - KELLOGG'S CANADA
From kelloggs.ca
CARROT MUFFINS RECIPE | FOODAL
From foodal.com
EASY CARROT MUFFINS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BANANA CARROT MUFFINS - AN EASY RECIPE! | FORK IN THE KITCHEN
From forkinthekitchen.com
CARROT MUFFINS RECIPE | REAL SIMPLE
From realsimple.com
BEST HEALTHY CARROT MUFFINS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HEALTHY CARROT MUFFINS RECIPE - PINCH OF YUM
From pinchofyum.com
#60-minutes-or-less #time-to-make #course #preparation #breads #breakfast #muffins #dietary #quick-breads
You'll also love