Carrot And Dried Currant Muffins Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT AND DRIED-CURRANT MUFFINS



Carrot and Dried-Currant Muffins image

Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 12

Unsalted butter, for muffin tins
3/4 cup dried currants
1 1/2 cups plus 4 1/2 teaspoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground ginger
3 large eggs
1/2 cup canola or vegetable oil, plus more for wire rack
1 cup sugar
3 1/2 cups finely grated carrots (about 6 carrots)

Steps:

  • Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.
  • Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.
  • Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.
  • Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.
  • Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.

CARROT CURRANT MUFFINS



Carrot Currant Muffins image

These Carrot Currant Muffins muffins are fluffy, flavorful, and loaded with nutrients! They make carrot cake for breakfast a totally acceptable option!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Breakfast

Time 58m

Number Of Ingredients 21

1 cup of old-fashioned rolled oats
3/4 cup milk (or dairy-free milk)
1/4 cup plain Greek yogurt
1 TBSP vinegar
1 cup all-purpose flour
1/4 cup whole wheat flour (or white whole wheat flour)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp allspice
1/4 tsp salt
1/8 tsp ground nutmeg
1 large egg
1/4 tsp vanilla
1/4 cup butter, melted and cooled slightly
1/4 cup unsweetened applesauce
1/3 cup brown sugar, packed
1 cup shredded/grated carrots
1/3 cup currants
1/2 cup chopped baking walnuts
cinnamon sugar for topping ((optional))

Steps:

  • In a large mixing bowl, combine oats, milk, yogurt and vinegar in a mixing bowl, stir to coat, and allow to sit for 30-60 minutes to soften the oats (oatmeal style!) and give the vinegar a chance to work its magic. You can also pull your egg and carrots from the fridge to reach room temperature alongside it for best results. Out of all three test batches, the one I set out for an hour came out the fluffiest!
  • Next preheat the oven to 375 F and grease a non-stick muffin pan by spritzing with spray oil or butter.
  • In a clean bowl, combine flours, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt.
  • In the bowl with the wet oat mixture, stir in egg, butter, applesauce, vanilla, brown sugar, carrots, and currants and mix with a fork until fully incorporated.
  • Whisk together the dry ingredients and, using a sifter or a sieve, sift the flour mixture into the carrot mixture slowly, stirring with a fork to combine. Mix until just combined, avoiding over mixing the batter.
  • Lastly, fold in the walnuts. Your final batter should be thick, sticky, and springy and your fork should almost be able to stand upright in the batter.
  • Pour into greased muffin tin. For small muffins, you can divide the batter equally into 12 muffins but I prefer to fill 10 of the 12 at least 3/4 of the way full, for larger muffins with a bit of a muffin top. For a slightly sweeter muffin, top each with an optional sprinkling of cinnamon sugar.
  • Set your muffin tin atop an aluminum baking sheet (optional; this helps prevent the bottoms from over browning) and bake for 12-15 minutes for 12 smaller muffins and 18-20 minutes for 10 larger muffins.
  • Test with a toothpick and allow to cool to room temperature before faceplanting.
  • See post below for optional icing recipe.

Nutrition Facts : Carbohydrate 27 g, Protein 5 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 159 mg, Fiber 2 g, Sugar 11 g, Calories 194 kcal, ServingSize 1 serving

CARROT-CURRANT MUFFINS



Carrot-Currant Muffins image

With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h25m

Yield Makes 14

Number Of Ingredients 12

Vegetable oil cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
2 1/2 teaspoons baking powder
Coarse salt
1/4 teaspoon ground cinnamon
1 cup plain low-fat yogurt
1/4 cup vegetable oil
2 large eggs, plus 2 large egg whites
2 cups grated carrots (from about 2 large carrots)
1/2 cup dried currants

Steps:

  • Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
  • Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
  • Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.

Nutrition Facts : Calories 158 g, Cholesterol 31 g, Fat 5 g, Fiber 2 g, Protein 4 g, Sodium 208 g

CARROT AND CINNAMON MUFFINS



Carrot and Cinnamon Muffins image

Make and share this Carrot and Cinnamon Muffins recipe from Food.com.

Provided by Miss-Shallow

Categories     Lunch/Snacks

Time 1h5m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 7

2 teaspoons oil
2 teaspoons cinnamon (depending on taste)
150 g carrots (about 1 1/2)
270 g self raising flour
80 g butter
1 egg, lightly beaten
250 ml milk

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.

Nutrition Facts : Calories 183.2, Fat 7.6, SaturatedFat 4.2, Cholesterol 34.7, Sodium 65.7, Carbohydrate 24.3, Fiber 1.4, Sugar 0.8, Protein 4.3

CARROT MUFFINS WITH RAISINS AND DRIED PINEAPPLE



Carrot Muffins With Raisins and Dried Pineapple image

Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".

Provided by Dragoness

Categories     Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 14

3 eggs
3/4 cup buttermilk
3/4 cup oil or 3/4 cup canola oil (good)
1 cup honey
1 teaspoon vanilla
3 cups grated carrots
1 cup dried currants or 1 cup dried papaya
1/2 cup chopped pecans
3/4 cup dried mango or 3/4 cup dried papaya
1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon or 2 teaspoons nutmeg (can be omitted if going the tropical route)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 375°F.
  • Grease 18 muffin cups, set aside.
  • In a large bowl, beat the eggs.
  • Add buttermilk, oil, honey and vanilla and mix together until well blended.
  • With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
  • In a small bowl, mix together the flours, baking soda, cinnamon and salt.
  • Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
  • Spoon the batter into the muffin cups, filling to the top.
  • Bake for 25 minutes, or until the muffins spring back when lightly pressed.
  • Let cool for five minutes in the tins, then transfer to a cooling rack.

Nutrition Facts : Calories 269.3, Fat 12.5, SaturatedFat 1.7, Cholesterol 31.4, Sodium 243.7, Carbohydrate 37.9, Fiber 2.4, Sugar 22, Protein 4.1

CARROT MUFFINS



Carrot Muffins image

Delicious carrot muffins that are full of flavour!

Provided by ChloeFrances4792

Time 30m

Yield Makes 12 muffins

Number Of Ingredients 9

150g margarine
250g carrots
200g sugar
200g flour
1.5tsp cinnamon
2tsp baking powder
2 large eggs
125g sultanas
50g nuts

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.

SPICED CARROT & APPLE MUFFINS



Spiced carrot & apple muffins image

These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 30m

Number Of Ingredients 11

100ml rapeseed oil
100ml natural yogurt
50ml runny honey
2 eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground mixed spice
1 apple , grated
1 carrot , grated
50g sultanas , raisins, chopped nuts or seeds (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
  • Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.

Nutrition Facts : Calories 234 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

More about "carrot and dried currant muffins food"

SPICED CARROT AND CURRANT MUFFINS - MY FAVOURITE PASTIME
spiced-carrot-and-currant-muffins-my-favourite-pastime image
Make a well in the centre of the sifted flour. In medium bowl whisk together sugar, egg, yogurt and melted butter until well blended. Add the egg …
From myfavouritepastime.com
Estimated Reading Time 5 mins


CURRANT PUMPKIN MUFFINS RECIPE | CDKITCHEN.COM
Preheat the oven 400 degrees F. Grease a 12-cup muffin tin Combine the milk, pumpkin, butter, and egg in a bowl until well mixed. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg until mixed.
From cdkitchen.com


CARROT AND DRIED-CURRANT MUFFINS
Unsalted butter, for muffin tins; 3/4 cup dried currants; 1 1/2 cups plus 4 1/2 teaspoons all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda
From mealplannerpro.com


GLUTEN-FREE CARROT PECAN SPICE MUFFINS - PLANTS-RULE
For the wet mixture: In a blender or a deep bowl, combine the almond milk, dates, ½ cup (80g) of the raisins, the banana, and vanilla. Use the blender or use an immersion blender to puree the mixture until completely smooth, scraping down the sides of the bowl as needed.
From plants-rule.com


QUINOA CARROT MUFFINS RECIPE | CLEAN PLATES - GOOD FOOD
In a medium bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Add the flour mixture to the egg mixture, stirring until just shy of combined. Gently stir in the quinoa, carrots, raisins, and walnuts, stirring just until combined. Fill the prepared muffin cups to slightly rounded over the top. Bake until the muffin tops are golden ...
From cleanplates.com


DRIED FRUIT AND CARROT MINI MUFFINS – COOKING FOR ALL ...
AND they are full of goodness, flax-seed, oats, dried fruits and fresh carrot, cinnamon and nutmeg and not much added sugar or fat. Use your favorite dried fruit selection. I was going for a little carrot cake profile here and it worked. Dried Fruit and Carrot Mini Muffins (Makes 22-24 mini-muffins) 1/4 Cup Vegan Butter; 1/2 Cup Golden Brown Sugar; 2/3 Cup …
From whydontyoucook.wordpress.com


BEST COOKING CARROT RECIPES: CARROT-CURRANT SPICE MUFFINS
1 heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes. 2 drain and cool. 3 mix together flours, leavening and spices. 4 set aside. 5 grate carrots and set aside. 6 preheat oven to 350°f. 7 put eggs in mixing bowl and beat to blend. 8 beat in oil and sugar on medium until combined.
From worldbestcarrotrecipes.blogspot.com


CARDAMOM CARROT CAKE WITH PECANS AND ZANTE CURRANTS – A ...
Reduce speed to medium and slowly beat in the orange juice, olive oil and orange zest until smooth. Add the flour mixture and fold until almost incorporated. Add the carrots, currants and walnuts, and continue folding until just incorporated. Do not overmix, or the cake will be stiff. Pour the batter into the prepared pan. Bake for 60 to 70 ...
From cupofsugarpinchofsalt.com


CARROT MUFFINS WITH CURRANTS RECIPE BY DIET.GURU | IFOOD.TV
Carrot Muffins with Currants. By: Diet.Guru. Carrot Apple Coconut Muffins - Healthy Desserts. By: Weelicious. Baked Zucchini Chips. By: RecipeBoxTV. Keto Cheese Biscuits Recipe / Low Carb Buttery And Fluffy / Easy 3 Cheese. By: Nickoskitchen. Easy Bran Muffins / Simple Snack Recipe. By: Nickoskitchen. Keto Low Carb Candied Pecans. By: LowCarb360 ...
From ifood.tv


10 CURRANTS IDEAS IN 2022 | CURRANTS, RECIPES, FOOD
Jan 23, 2022 - Explore Karin Stedall's board "Currants", followed by 582 people on Pinterest. See more ideas about currants, recipes, food.
From pinterest.nz


BANANA CARROT MUFFINS RECIPE - DOBBERNATIONLOVES
Our Banana Carrot Muffins feature less oil and sugar than a classic recipe. We’ve maintained the structure and texture of the perfect muffin by adding whole wheat flour, raisins, ground flax seed and rolled oats soaked in milk. By adding a ripe banana to this carrot muffin recipe you’re able to ensure the muffin is moist.
From dobbernationloves.com


FULL TUMMIES: CARROT APPLE MUFFINS
To make the topping, if using: In a small bowl, combine the sugar and the cinnamon; set aside.; Preheat the oven to 400 degrees. Lightly butter 12 muffin cups (or coat with nonstick spray or use paper liners). To make the batter: Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.Stir in the carrots, apple, hazelnuts, currants or raisins, and coconut.
From fulltummies.blogspot.com


CARROT SPICE MUFFINS - EAT TO BEAT
1 tablespoon coarse raw can sugar. Show Image Show Directions. Directions: Preheat oven to 350°. Line muffin pan with large-size paper muffin cups. In a large mixing bowl, combine flour, sugar, flax seed meal, spices, baking soda, baking powder, chopped walnuts, & raisins. In a separate bowl, beat together oil & egg. Stir in grated carrot.
From eattobeat.org


RAISIN-CARROT MUFFINS RECIPE - EATINGWELL
⅔ cup golden raisins or dried currants ; ½ cup boiling water ; Nonstick cooking spray ; 1 ½ cups all-purpose flour ; ½ cup whole wheat flour ; ⅓ cup toasted wheat germ ; 1 ½ teaspoons baking powder ; ½ teaspoon baking soda ; ½ teaspoon salt ; ½ …
From eatingwell.com


MINKA COOKS: CARROT, CURRANT, AND CANDIED GINGER MUFFINS
1 packed cup grated carrot 1 cup currants 1 cup slivered almonds 2 -4 tablespoons diced candied ginger. Preheat oven to 400°. Grease muffin cups (or line cups with muffin papers). Combine dry ingredients. Combine wet ingredients. Mix the wet and dry ingredients together just until the flour is moistened. The batter should be lumpy. Overbeating ...
From minkacooks.blogspot.com


COMMENTS ON: CARROT CURRANT MUFFINS
The Hubby was just asking me for carrot cake last weekend too. I think I know what I'll be making this weekend now. These are fabulous. <br />I could never pick …
From peasandcrayons.com


CARROT APPLESAUCE MUFFINS WITH WALNUTS + CURRANTS — MOSCOW ...
Apples are starting to make their way into the store (yea fall!) and we'll be bringing you a ton of recipes and visual guides. These are a healthier-than-usual muffin that use applesauce (we'll be teaching you how to make your own soon) and shredded carrots, which we have from local farmers. These f
From moscowfood.coop


SPICED CARROT MUFFINS WITH DRIED CRANBERRIES AND PECANS ...
In a large bowl, whisk together the eggs, sugar, oil, yogurt, and vanilla. Using a spatula, stir in the dry ingredients and mix until just combined. Fold in the carrots, dried cranberries, and pecans. Divide the batter evenly between muffin cups, filling them to just below the top. Bake until lightly browned and well risen, about 25 minutes.
From threemanycooks.com


CARROT AND DRIED-CURRANT MUFFINS RECIPE
Dec 21, 2013 - Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


CARROT-CURRANT MUFFINS | KEEPRECIPES: YOUR UNIVERSAL ...
Carrot-Currant Muffins. See original recipe at: wholeliving.com. kept by grapesx2 recipe by Whole Living. Categories: Muffin; print. Ingredients: Vegetable oil cooking spray 1 cup all-purpose flour 3/4 cup whole-wheat flour 3/4 cup sugar 2 1/2 teaspoons baking powder Coarse salt 1/4 teaspoon ground cinnamon 1 cup plain low-fat yogurt 1/4 cup vegetable oil 2 large eggs, plus …
From keeprecipes.com


CARROT AND CURRANT RECIPES (79) - SUPERCOOK
Supercook found 79 carrot and currant recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list carrot and currant. Order by: Relevance. Relevance Least ingredients Most ingredients. 79 results. Page 1. Roasted carrot …
From supercook.com


CARROT-CURRANT MUFFINS - SUN SENTINEL
1/2 teaspoon cinnamon. 1/8 teaspoon allspice. 1/3 cup packed light brown sugar. 2 tablespoons granulated sugar, optional. 1 cup packed fine-grated carrots
From sun-sentinel.com


CARROT CURRANT MASALA MUFFIN + BREAD MIX – BUBBLE GOODS, INC.
About:Vibrant single-origin spices from an intriguing masala blend within these hearty muffins. Added zante currants provide a sweet tang. The base of this mix is 'Okina's house-milled, nutrient dense flour blend sweetened with maple sugar. You add the fresh carrots to round out these moist, nourishing muffins. Product
From bubblegoods.com


DRIED CURRANTS RECIPES
Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together. Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 …
From tfrecipes.com


GOOD MORNING, ULAANBAATAR! CARROT, PINEAPPLE AND MORE MUFFINS
Carrot, Pineapple and More Muffins. Ingredients. 2 eggs; 3/4 cup granulated sugar; 1/3 cup sour cream; 2 tbsp vegetable oil; 2 tsp vanilla extract; 1 1/3 cup all-purpose flour; 1 1/4 tsp baking powder ; 1/4 tsp baking soda; pinch salt; 1 cup grated carrots; 1 cup chopped pineapple; 1/2 cup chopped pecans; 1/3 cup dried currants; Directions. Grease 12-muffin tin. Set aside. …
From cutterlight.com


MOLLIE KATZEN
Preheat oven to 400°F. Lightly grease or oil-spray twelve 2 1/2-inch muffin cups. Sift flours, baking powder, salt, and spices into a medium-sized bowl. Crumble and stir in the brown sugar. Make a well in the center. Place the grated carrot in a second bowl. Add lemon juice, lemon zest, and currants, and mix wit a fork.
From molliekatzen.com


GINGER-CARROT MUFFINS RECIPE | MYRECIPES
I Used 1-1/2 cups each shredded sweet potato and carrot instead of just carrot, and dried cranberries and chopped, dried apricots instead of currants. I also made 12 good-sized muffins with lovely crowns instead of 18 muffins, and baked at 400 for 19 minutes.
From myrecipes.com


CARDAMOM AND CURRANT RECIPES (35) - SUPERCOOK
It uses vanilla essence, cinnamon, baking powder, ground nutmeg, butter, egg, cream cheese, cardamom, confectioners sugar, self rising flour, flour, orange, carrot ...
From supercook.com


CARROT-CURRANT MUFFINS RECIPE | RECIPE | DRIED CURRANTS ...
Oct 30, 2017 - This muffins flavored with cinnamon, dried currants, and carrots are a great fall treat for any time of the day.
From pinterest.ca


CARROT CURRANT MUFFINS WITH SWEET SESAME TOPPING | SWEET ...
Carrot Currant Muffins with Sweet Sesame Topping. Posted on March 14, 2011 by Charlie Rioux. Good evening! Hope you had a great weekend. I was sick all weekend: big headache and muscle pain. The headache is still there; hope it will be gone tomorrow! Last week, I really wanted to bake something. It’s been so long since I baked something sweet! And it is …
From sweetsaltyspicy.wordpress.com


CARROT CURRANT MUFFINS- TFRECIPES
Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.
From tfrecipes.com


CARROT ORANGE AND CURRANT MUFFINS – MY FAVOURITE PASTIME
Instructions. Preheat the oven to 350ºF (180ºC) convection ten minutes before using. Line a 12 hole medium muffin tin (pan) with paper cases. Whisk or sift the flour, baking powder, salt and sugar. Make a well in the centre. In another bowl whisk together the egg, milk, vegetable oil, grated rind and orange juice.
From myfavouritepastime.com


CHEWY CARROT AND ALMOND COOKIES - RICARDO
Line a baking sheet with a silicone mat or parchment paper. In a bowl, combine the flour, oats, baking soda and ground ginger. In a food processor, pulse the marzipan, butter and orange zest until creamy. Transfer to a large bowl. Stir in the carrots, sugar and egg until well combined. Stir in the dry ingredients and currants.
From ricardocuisine.com


CARROT CHIA MUFFINS - RAW FOOD CHEF
3 cups, packed, cored and shredded apples; 3 cups, packed, shredded carrots; 1 cup pitted dates, minced; 4 ounces ground dried apple (about 1 cup packed) (see tip)
From rawfoodchef.com


Related Search