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 CREAM CHEESE MUFFINS
Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !
Provided by Kerstin
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
- In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
- In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 39.2 g, Cholesterol 5.8 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 329.1 mg, Sugar 18.4 g
CREAM CHEESE CARROT MUFFINS
I revised a pumpkin bread recipe to make these delicious spiced muffins. Pureed canned carrots and a cream cheese filling make them so moist!-Francy Schneidecker, Tillamook, Oregon
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened. , Fill 12 greased muffin cups one-third full. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. , Bake at 350° for 20-25 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. Refrigerate leftovers.
Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 370mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by PKMom
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (175°C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
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- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Toast them in the oven until crisp and fragrant, about 8 to 10 minutes. Set a timer and do not walk away from the nuts during the last few minutes of baking (this is when nuts love to burn). Transfer to a cutting board and roughly chop. Set aside 1/4 cup for the muffin batter. Finely chop the remaining nuts and save for sprinkling on top.
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- In a medium mixing bowl, whisk together the almond butter, applesauce, and honey until smooth. Whisk in the eggs, milk, and vanilla. Add to the carrot and flour mixture. With a wooden spoon or spatula, fold and stir very gently by hand, stopping as soon as the flour disappears.
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THE BEST HEALTHY CARROT CAKE MUFFINS | AMBITIOUS KITCHEN
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5/5 (65)Calories 180 per servingTotal Time 30 mins
- Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.
- Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.
- In a separate large bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to combine wet ingredients then slowly stir in milk and flour mixture until just combined.
- Fold in shredded coconut and raisins, if you'd like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.
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