Carrot Raisin Nut Muffins Recipes

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.

Steps:

• Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften.
• Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
• Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
• In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
• Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
• Distribute topping mix on top of muffin batter.
• Bake at 350 degrees for 20 minutes.
• Let cool, then remove from pan and eat!

Steps:

• In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

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.

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 the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
• Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
• Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
• Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
• Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.