CARROT BLUEBERRY CUPCAKES
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.-Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 189mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT CAKE MUFFINS
These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.
Provided by clarinetlover
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 29.8 g, Cholesterol 47.9 mg, Fat 7.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 246.4 mg, Sugar 12.9 g
BLUEBERRY MUFFIN CAKE
A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
- Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
- Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
- Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g
BLUEBERRY MUFFIN CAKE
This is a wonderful buttery-tasting cake with a muffin-like texture and also great using fresh or frozen cranberries also, haven't tried it as yet but you might want to try this using fresh chopped firm strawberries in place of blueberries, you can use 1 teaspoon almond extract in place of vanilla... my family loves this cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 1 9x9 cake
Number Of Ingredients 12
Steps:
- Set the oven to 350 degrees.
- Grease a 9 x 9-inch baking pan, and dust with flour.
- For the topping, stir all ingredients together in a small bowl; set aside.
- For the cake, whisk the buttermilk, eggs and vanilla in a small bowl to blend.
- In a large bowl, stir together the flour, sugar and baking powder to blend.
- Using your fingertips, rub the cold butter into the dry flour mixture, until the mixture resembles coarse meal.
- Add in the buttermilk/egg mixture; stir JUST until blended (don't over mix!) stir in the blueberries.
- Transfer the batter to prepared baking pan.
- Sprinkle the reserved topping mix over the batter.
- Bake for approximately 50 minutes to 1 hour.
- Remove from oven, and cool the cake in pan on a wire rack.
Nutrition Facts : Calories 4155.6, Fat 168.9, SaturatedFat 81.2, Cholesterol 686.9, Sodium 2514.6, Carbohydrate 627.5, Fiber 21.7, Sugar 416.9, Protein 54.2
HEALTHY AND HEARTY CARROT CAKE MUFFINS
This is a variation on my favorite blueberry muffin recipe. It's a delicious healthy take on carrot cake - lots of fiber from the whole wheat flour and rolled oats, and you can use less sugar because the pineapple, raisins and shredded coconut add sweetness. I've also reduced the oil, since the crushed pineapple makes the muffins nice and moist. For an extra treat, top with cream cheese frosting. I love to make extra on weekends and freeze the extras for later.
Provided by caro caro
Categories Quick Breads
Time 35m
Yield 12 regular sized muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or line with paper baking cups.
- Mix dry ingredients in a large bowl with a whisk.
- In a medium bowl, mix buttermilk, eggs, brown sugar, vanilla, crushed pineapple, and butter/coconut oil with a whisk.
- Make a well in the middle of the dry ingredients and pour liquid ingredients in, stirring a few times with a wooden spoon or scraper to incorporate gently. Don't mix too much!
- Fold in shredded carrots, walnuts or pepitas, shredded coconut, and golden raisins. (Note: if you use bagged shredded carrots, you may want to coarsely chop them so the shreds don't stick out of your muffin).
- Scoop 1/3 cup of batter per muffin into tin.
- Bake for 18-20 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Wait patiently for a few minutes before popping your muffins out of the tin!
Nutrition Facts : Calories 181.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 36.9, Sodium 210.6, Carbohydrate 29.9, Fiber 3.2, Sugar 12.5, Protein 5.3
CARROT MUFFINS
Delicious carrot muffins that are full of flavour!
Provided by ChloeFrances4792
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
- Top and tail, then peel and grate the carrots.
- Combine the carrots, sugar and margarine in a bowl.
- Sift in the flour, cinnamon and baking powder.
- Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
- Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.
DELICIOUS DIABETIC CARROT CAKE MUFFINS
These carrot cakes make a great lunch box treat or snack for diabetics. The only "sugar" is a light dusting of powdered sugar, which could be left off. If you choose to make them "non-diabetic", frost with cream cheese icing.
Provided by Redneck Epicurean
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- NOTE: When substituting real brown sugar for the Splenda, use 1/2 cup, as the Splenda is double strength.
- Preheat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Beat together the egg and brown sugar. Stir in the butter, sour cream, pureed carrots, pineapple, and vanilla.
- Add the dry ingredients and stir just until blended.
- Fold in the nuts and coconut.
- Fill the muffin cups 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.
Nutrition Facts : Calories 253.1, Fat 16.6, SaturatedFat 9, Cholesterol 43.3, Sodium 357, Carbohydrate 22.9, Fiber 1.9, Sugar 3.7, Protein 4.1
BLUEBERRY CARROT SNACK CAKE
My husband has a sweet tooth but doesn't like to eat processed food with white flour or sugar. I make this nutritious cake for him with whole wheat flour and maple sugar. My grandkids love it too.
Provided by Geema
Categories Breads
Time 1h20m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt pan.
- Mix the first 5 ingredients in a medium bowl.
- Combine both sugars in a large bowl.
- Add eggs one at a time, whisking until smooth.
- Whisk in oil.
- Stir in the carrots and then fold in the blueberries.
- Do not over mix-- batter will the thick.
- Spoon the batter into the prepared pan.
- Bake about 1 hour until cake begins to come away from the edges of the pan.
- Cool cake in pan for 20 minutes.
- Invert onto plate and let cool completely.
- I have also cut this recipe in half and used a square cake pan with equally good results.
Nutrition Facts : Calories 5366.9, Fat 318.3, SaturatedFat 29.4, Cholesterol 846, Sodium 4812.9, Carbohydrate 586.6, Fiber 30.9, Sugar 351, Protein 73.4
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CARROT BLUEBERRY MUFFINS - XOXOBELLA
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Ratings 23Category SweetsCuisine AmericanTotal Time 30 mins
- Place rack in the middle of the oven and preheat to 350 F. Line a 12 cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
- Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined.
- Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
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- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Place 10 cupcake liners in the muffin tin.
- Grate the carrots finely. Beat the eggs and the cane sugar together until frothy. Melt the butter, add it to the mixture, and mix well. Fold in the grated carrots.
- In another bowl mix the flour, spices, and baking powder. Fold them in the egg-butter mixture. Place the batter in the prepared tin and bake for 20 minutes. Take out and let in the tin for about 10 minutes. Remove and let cool completely on a wire rack.
- Set aside 10 nice blueberries for the decoration. Place the rest in a small pan together with the water, starch, and sugar. Bring to a boil and simmer shortly on low heat until it thickens slightly. Pass through a sieve and set aside to get completely cool.
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