OATMEAL CARROT MUFFINS
Another great recipe from Michael Smith. These muffins are so moist and delicious, as well as being good for you, too!
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
- Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
- Stir in the carrots and then the dry ingredients.
- Spoon into 6 jumbo or 12 regular-sized muffin cups.
- Bake for 30 minutes.
Nutrition Facts : Calories 289, Fat 11.6, SaturatedFat 2.2, Cholesterol 35, Sodium 279.4, Carbohydrate 41.5, Fiber 1.7, Sugar 19.9, Protein 5.3
SPICED CARROT OATMEAL MUFFINS
Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 15
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 flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
- Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
- Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
- Allow to cool for about 10 minutes before removing from the muffin tin.
- Serve plain or with butter (or vegan butter) if desired.
- Store in an airtight container at room temperature for 2 - 3 days or freeze.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg
SPICED CARROT MUFFINS
These can be a quick breakfast treat or a mid-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
- Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
- Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
CARROT OATMEAL MUFFINS
A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!
Provided by WestCoastMom
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
- In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 37.4 g, Cholesterol 34.5 mg, Fat 15.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 240.4 mg, Sugar 23.4 g
OATMEAL CARROT MUFFINS
For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.-Jane Richter, Pompano Beach, Florida
Provided by Taste of Home
Time 30m
Yield 10 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 227 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
SPICED ZUCCHINI CARROT MUFFINS
Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!
Provided by sassbyheather
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 21
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
- Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g
CARROT OATMEAL MUFFINS
Make and share this Carrot Oatmeal Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
- In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot and walnuts (if using); stir just until dry ingredients are moistened.
- Spoon into 12 paper-lined or greased muffin cups.
- Bake in centre of 375F oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely.
- Apple Raisin Oatmeal Muffins: replace carrot with 1 apple, peeled and grated; replace walnuts with 1/2 cup raisins.
- Tropical Fruit Oatmeal Muffins: replace carrot with 3/4 cup mixed dried tropical fruit (chopped into 1/2 inch pieces if necessary); replace walnuts with 1/4 cup shredded coconut.
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4.8/5 (6)Category Breakfast, Brunch, SnackCuisine American, BakingCalories 195 per serving
- Preheat the oven to 375 degrees F. Prepare a muffin tin by lining with muffin liners or spraying lightly with non-stick spray.
- To make the oat flour, measure Quaker Old-Fashioned oats into a food processor. Pulse until you get a fine, flour-like consistency. Measure the oat flour and remaining dry ingredients into a large mixing bowl. Whisk gently to combine, then. set aside.
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