CARROT MORNING MUFFINS
Make and share this Carrot Morning Muffins recipe from Food.com.
Provided by invictus
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease 12 muffin tins.
- In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
- Stir in carrots, coconut, and raisins.
- Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
- Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for five minutes on a wire rack before removing from pan.
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 :
CARROT-COCONUT MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.
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
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.
MOIST CARROT MUFFINS
Make and share this Moist Carrot Muffins recipe from Food.com.
Provided by in OH
Categories Quick Breads
Time 1h
Yield 12-14 muffins
Number Of Ingredients 15
Steps:
- preheat oven to 400 with pan of water at bottom of oven.
- mix dry.
- mix eggs and sugar.
- mix in carrots and let sit 10 minutes.
- mix in rest of wet ingredients.
- fold in dry (don't over mix- will be lumpy).
- pour into greased muffin cups (almost full).
- bake 15-18 minutes.
Nutrition Facts : Calories 223.9, Fat 9.6, SaturatedFat 2.3, Cholesterol 40.3, Sodium 171.3, Carbohydrate 32.1, Fiber 1.5, Sugar 17.4, Protein 3.8
CARROT RAISIN NUT MUFFINS
Inspired by the muffins at Java House, these have a body like a carrot cake and coffeecake-style topping.
Provided by TeaLeavesGreen
Categories Quick Breads
Time 1h5m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 144.2, Fat 5.5, SaturatedFat 1.4, Cholesterol 15.3, Sodium 118.1, Carbohydrate 22.6, Fiber 2.2, Sugar 12.5, Protein 2.9
CARROT MUFFINS
Make and share this Carrot Muffins recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Spray muffin tins, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
- 2. In a large bowl, use an electric mixer or a whisk to beat the eggs and sugar, about 2 minutes. Add the milk, melted butter, and carrots and mix well. Sift the flour, baking powder, baking soda, cinnamon (if desired), and salt over the egg mixture and stir until smooth. Gently fold in the nuts (if desired).
- 3. Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 217.2, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 191.6, Carbohydrate 30.6, Fiber 1, Sugar 13.3, Protein 3.8
CARROT OATMEAL MUFFINS
A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!
Provided by WestCoastMom
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
- In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 37.4 g, Cholesterol 34.5 mg, Fat 15.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 240.4 mg, Sugar 23.4 g
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
CARROT PINEAPPLE MUFFINS
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
CINNAMON-CARROT MUFFINS
This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Line a standard muffin tin with paper cups.
- Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
- Spoon batter into cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition Facts : Calories 178 g, Cholesterol 36 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 146 g
CARROT MUFFINS
Make and share this Carrot Muffins recipe from Food.com.
Provided by ontariomamaof7
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Spray a muffin tin with non stick spray, or line with paper liners.
- In a large mixing bowl sift together all the dry ingredients.
- Add soy milk, canola oil, and vanilla into the dry ingredients and mix until just combined.
- Fold in grated carrot and raisins.
- Fill muffin tins until 3/4 full, bake for 18-20 minutes until a toothpick or knife inserted into the center comes out clean.
Nutrition Facts : Calories 145.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 2.9, Sodium 231.3, Carbohydrate 22.3, Fiber 2.3, Sugar 9.4, Protein 2.8
CARROT CAKE MUFFINS
Did you ever wish you could eat carrot cake for breakfast? These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling. By KAF
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
- 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
- 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
- 4) In a small bowl, whisk together the eggs, water, and oil.
- 5) Stir the wet ingredients into the dry ingredients.
- 6) Fold in the grated carrots, stirring to combine.
- 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
- 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
- 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
- 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
- 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
- 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
CARROT-WALNUT MUFFINS
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
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.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
CARROT BRAN MUFFINS
With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
CARROT RAISIN MUFFINS
We love these muffins for a quick breakfast with our coffee.(leave topping off and freeze). from Canadian Living magazine
Provided by Derf2440
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
- In a separate bowl, stir together milk, molasses, butter and egg.
- Pour over dry ingredients and stir just until moistened.
- Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
- Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
- Let cool in pan for 10 minutes.
- Remove to rack and let cool completely.
- Topping-----------.
- In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.
Nutrition Facts : Calories 261.2, Fat 10.3, SaturatedFat 5.8, Cholesterol 46.3, Sodium 297.6, Carbohydrate 39.5, Fiber 1.9, Sugar 20.1, Protein 4.6
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