Spiced Zucchini Carrot Muffins Recipes

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.

Steps:

• Preheat oven to 350*.
• Squeeze excess moisture from zucchini and apple.
• In a medium bowl, mix together flour, soda, powder, salt and spices.
• In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
• Add zucchini, carrot, apple and pineapple to wet mixture.
• Add dry ingredients. Mix until combined.
• Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
• Bake for 20 minutes (muffins) or 60 minutes (loaves).
• May be topped with cream cheese icing for extra deliciousness!

Steps:

• 1. Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• 2. Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
• 3. Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
• 4. Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
• 5. Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
• 6. Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.

Steps:

• In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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.

Steps:

• Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
• Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
• Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
• May omit nuts.
• May replace carrots with shredded zucchini.