Carrotmuffinswithapple Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
• Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.
• Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
• Cool for 5 minutes before transferring to a wire rack.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat Oven to 375 degrees F.
• Topping:.
• Mix together the sugar and cinnamon, set aside.
• Muffins Tops::.
• Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
• In large bowl combine the eggs, oil and sugar.
• Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
• In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
• With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
• Fill muffin-top cups with approximately 1/2 cup of batter.
• Gently shake the pan to even out the batter.
• Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
• Transfer the pans to wire racks and let cool for 5 minutes.
• Carefully remove the muffin-tops to the wire rack to cool.
• Best served hot from the oven.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.