GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)
With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
- Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
- Sprinkle tops evenly with remaining 2 tablespoons coconut.
- Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
- Store in an airtight container at room temperature for 2 - 3 days, or freeze.
PINEAPPLE AND CARROT SURPRISE MUFFINS
Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
- Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
- In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
- Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
- Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 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.
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
LARGE BATCH CARROT PINEAPPLE MUFFINS
Make and share this Large Batch Carrot Pineapple Muffins recipe from Food.com.
Provided by Abby Girl
Categories Quick Breads
Time 55m
Yield 40 -60 muffins
Number Of Ingredients 12
Steps:
- Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
- To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.
Nutrition Facts : Calories 277.5, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.3, Sodium 301, Carbohydrate 39.7, Fiber 1.2, Sugar 23.5, Protein 3.5
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