Honeycarrotanddatemuffins Recipes

Steps:

• Preheat oven to 180C/350°F.
• Sift flours, baking powder and salt and mix evenly.
• Melt the honey in a small saucepan on low heat.
• Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
• Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
• Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

Steps:

• Preheat oven to 350 degrees. Grease muffin pan or use paper liners.
• combine all dry ingredients.
• Add butter and mix well.
• Add milk, egg, honey and dates into mixture.
• Pour into prepared muffin pan, 3/4 full.

Steps:

• Preheat to 400°F Spray 12 muffin tins with nonstick spray.
• Mix the flour and baking powder in a bowl. Coarsely chop the dates.
• In another bowl, combine the water, egg, oil, sugar, instant coffee, salt, and chopped dates.
• Mix the date mixture in with the dry ingredients. Spoon the batter evenly into the muffin tins. Bake for 15 minutes.

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
• Whisk butter, honey, eggs, and vanilla extract together in a bowl.
• Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined.
• Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

Steps:

• In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon zest; stir into the dry ingredients just until moistened. , Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Steps:

• Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
• Preheat oven to 375°F
• Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
• Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
• Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool on a wire rack.

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, whisk the eggs until light and fluffy.
• Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
• Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
• Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
• Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
• Bake for 20 minutes, until the muffins have risen and set.
• For the frosting, beat the cream cheese in a small bowl until smooth.
• Add in the maple syrup and vanilla and beat again until the mixture is well combined.
• Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray or lightly grease a 12-cup muffin pan.
• Mix milk and cornmeal in a bowl and let sit for 10 minutes, stirring halfway through. Mix in flour, oil, white sugar, brown sugar, honey, egg, baking powder, and salt until well combined. Pour batter into the prepared muffin cups, filling each cup 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Mix butter, cinnamon, and honey together in a bowl. Serve honey butter with muffins.

Steps:

• Put oatmeal into a blender or food processor and blend until it is the texture of coarse flour.
• Combine it with the other dry ingredients (all purpose flour through baking powder) in a large bowl and set aside.
• Combine wet ingredients (egg through water) with a whisk.
• Make a well in the dry ingredients and pour in the wet ingredient mixture, stirring until barely combine.
• Finely chop the almonds, dates, and apricots, and fold into the dough.
• Bake in a greased muffin tin for 20-22 minutes or until a toothpick in the center of the muffin comes out clean.

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.