Anna Olson Carrot Muffins Food

SPICED CARROT MUFFINS

Spiced Carrot Muffins image

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

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

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.

ANNA'S BLUEBERRY MINI MUFFINS

Anna's Blueberry Mini Muffins image

Make and share this Anna's Blueberry Mini Muffins recipe from Food.com.

Provided by PalatablePastime

Categories Quick Breads

Time 30m

Yield 36 mini muffins

Number Of Ingredients 12

Ingredients

1/3 cup canola oil
1/2 cup honey
2 large eggs
1 1/4 cups plain yogurt
1 teaspoon finely grated orange zest
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups fresh blueberries

Steps:

Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
Whisk oil, honey, eggs, yogurt and orange zest to blend.
Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
Bake for 20 to 22 minutes, or until muffins spring back when touched.
Muffins will keep 2 days in an airtight container, or can be frozen.

Nutrition Facts : Calories 69.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 12.9, Sodium 95.7, Carbohydrate 10.4, Fiber 0.7, Sugar 4.9, Protein 1.5

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