Carrot N Spice Bran Muffins Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 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 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
• In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

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.

Steps:

• Oven at 400°F Spray oven tin with cooking spray.
• Mix together flour, soda, powder, salt, spices, raisins and walnuts.
• Whisk together honey, yogurt, applesauce and egg. When well mixed, stir in carrots.
• Stir dry ingredients into the wet ingredients, combining until moistened. Be sure not to over mix.
• Put batter into prepared muffin tins.
• Bake 15 minutes, or until a tooothpick inserted into centre of muffin comes clean. Let stand for 10 minutes before removing from muffin tin.

Steps:

• Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• 1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.*NOTE: If desired, replace egg substitute with 2 slightly beaten eggs.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Steps:

• In a large mixing bowl combine cereal, milk, oil, and eggs; let STAND 10 minutes; Stir in carrot, coconut, and raisins.
• In another bowl combine flour, brown sugar, sugar, baking powder, soda, cinnamon, and salt.
• Add cereal mixture to flour mixture; Stir until just combined.
• Grease muffins cups or line with paper bake cups; fill each 2/3 full; Bake in a 375 degree oven for 15 to 20 minutes or until toothpick inserted comes out clean, serve warm.