Carrot And Cinnamon Muffins Food

CARROT AND CINNAMON MUFFINS

Steps:

• Preheat oven to 200c - grease twelve cup capacity muffins holes.
• Chop carrot and grate.
• Sift flour into a bowl. Combine butter, egg and milk in a jug (heat butter
• first) mix well. Pour onto flour. Stir gently until almost combined.Fold in
• carrot and cinnamon, Spoon mixture into muffin holes.
• Bake for about 15 minutes or until a skewer inserted into the centre comes out clean.

CINNAMON-CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line a standard muffin tin with paper cups.
• Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.
• Spoon batter into cups.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

CARROT CAKE MUFFINS WITH CINNAMON GLAZE

Steps:

• Preheat oven to 350°F Lightly grease 2 muffin pans, or use paper liners.
• In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut.
• In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened.
• Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
• In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

CARROT-COCONUT MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

CARROT CAKE MUFFINS

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.

EXTREMELY EASY CARROT MUFFINS

Steps:

• Preheat oven to 350°F (175°C).
• Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
• Combine egg mixture and flour mixture; mix just until moistened.
• Fold in carrots and drained raisins.
• Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes.
• Let cool for 30 minutes or eat immediately.

CARROT-RAISIN MUFFINS

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.

CARROT MUFFINS

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.

CARROT MUFFINS

Steps:

• Beat egg lightly in large bowl.
• Add orange juice, margarine, and sugar, beat well.
• Sift together dry ingredients.
• Stir into egg mixture, mix only till moistened.
• Gently fold in shredded carrots (I shred the carrots in my food processor).
• Spoon into well greased muffin pans about 2/3 full.
• Bake for 15-20 minutes at 400 degrees.