WHOLE WHEAT CARROT MUFFINS
Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT-RAISIN MUFFINS
Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (oven rack to second-lowest position).
- Grease 18 muffin cups or line with paper liners.
- In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
- Coarsley chop enough carrots to measure 2 cups packed.
- Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
- In a bowl whisk together eggs, oil and vanilla.
- Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
- Divide the mixture evenly between the muffin tins filling almost three-quarters full.
- Bake for about 15-20 minutes, or until muffins test done.
CARROT PULP MUFFINS
Looking at the mound of carrot pulp from my juicer and then at my 2-1/2-year-old daughter (who loves bread) inspired me to experiment... This muffin is dense, healthy, and can be tweaked to suit your tastes. As is, it is not sweet, but you could certainly add mashed ripe banana or pineapple. Once out of the oven, sprinkle the tops with cinnamon sugar while they are still hot.
Provided by bunnyfitch
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
- Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
- Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
- Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 117 calories, Carbohydrate 17.4 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 95.8 mg, Sugar 7.1 g
JUICE PULP MUFFINS RECIPE BY TASTY
Here's what you need: flax meal, water, milk, maple syrup, applesauce, fruit and vegetable pulp, apple cider vinegar, vanilla extract, whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, nonstick cooking spray
Provided by Rachel Gaewski
Categories Breakfast
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF (180ºC).
- Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
- In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
- Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
- Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
- Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for at least 15 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams
CARROT PULP AND PINEAPPLE MUFFINS
Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!
Provided by suzipen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h15m
Yield 28
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
- Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
- Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
- Divide batter evenly among muffin tins, filling each cup almost to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 39.1 g, Cholesterol 40.2 mg, Fat 19.8 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 166.1 mg, Sugar 22.4 g
SPICED CARROT OATMEAL MUFFINS
Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
- Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
- Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
- Allow to cool for about 10 minutes before removing from the muffin tin.
- Serve plain or with butter (or vegan butter) if desired.
- Store in an airtight container at room temperature for 2 - 3 days or freeze.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg
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