Sour Cream Carrot Muffins Recipes

Steps:

• In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. , Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees 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.

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.

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.

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.