CARROT-CURRANT MUFFINS
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
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 CURRANT MUFFINS
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
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
ONE-BOWL CARROT OAT MUFFINS
Breakfast or snack time, these moist muffins are a wholesome treat to go.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
- Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
- Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.
Nutrition Facts : Calories 220 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 10.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 274.5 mg, Sugar 18.3 g
CARROT AND CRANBERRY MUFFINS
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
CARROT AND DRIED-CURRANT MUFFINS
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
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.
CRANBERRY-CARROT MUFFINS
Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.
Provided by Food Network
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
COCONUT CARROT MUFFINS
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. -Brittany Carrington, Tehachapi, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 375mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
RED CURRANT MUFFINS
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. 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.
Nutrition Facts :
CARROT MUFFINS WITH RAISINS AND DRIED PINEAPPLE
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
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-CURRANT SPICE MUFFINS
This is my adjustment of a recipe from the Dec. 2004 issue of Martha Stewart Living. I wanted to make it healthier by adding more whole grains, so I did and it's yummy. Also, I have not added the orange peel myself yet, but I can tell it would be perfect. These are wonderful light muffins, stacked high and a beautiful color.
Provided by kitchengrrl
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
- Drain and cool.
- Mix together flours, leavening and spices.
- Set aside.
- Grate carrots and set aside.
- Preheat oven to 350°F.
- Put eggs in mixing bowl and beat to blend.
- Beat in oil and sugar on medium until combined.
- Reduce speed to low and add the flour mixture in three batches until just combined.
- DO NOT OVERMIX.
- Just barely holding everything together will make a better texture.
- Fold in the carrots and currants until equally distributed.
- Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
- Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
- Remove tin to a wire rack and cool for 10 minutes.
- Remove muffins and cool completely on rack.
Nutrition Facts : Calories 271.5, Fat 11, SaturatedFat 1.1, Cholesterol 52.9, Sodium 240.5, Carbohydrate 41.9, Fiber 3, Sugar 24.6, Protein 4.5
More about "carrot and dried currant muffins food"
FLUFFY ORANGE CURRANT MUFFINS - BROWNIE BITES BLOG
From browniebites.net
CURRANT MUFFINS RECIPE; A FAMILY FAVORITE BREAKFAST …
From busycreatingmemories.com
CARROT OATMEAL MUFFINS | CANADIAN LIVING
From canadianliving.com
SPICED CARROT AND CURRANT MUFFINS – MY FAVOURITE PASTIME
From myfavouritepastime.com
HEALTHY CARROT CAKE MUFFINS - CHEF SAVVY
From chefsavvy.com
10 BEST DRIED CURRANTS RECIPES | YUMMLY
From yummly.com
CHEESY CARROT & COURGETTE SAVOURY MUFFINS - JO'S KITCHEN LARDER
From joskitchenlarder.com
CARROT AND DRIED-CURRANT MUFFINS RECIPE - PINTEREST.COM
From pinterest.com
CARROT MUFFINS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CARROT CAKE MUFFINS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
CARROT AND COURGETTE MUFFINS | HEALTHY SLIMMING RECIPE
From fatgirlskinny.net
CARROT AND RAISIN MUFFINS | BREAKFAST RECIPES | GOODTO
From goodto.com
CARROT AND DRIED-CURRANT MUFFINS - MEALPLANNERPRO.COM
From mealplannerpro.com
CARROT-CURRANT MUFFINS - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SPICED CARROT MUFFINS WITH DRIED CRANBERRIES AND PECANS
From threemanycooks.com
EASY BLACK CURRANT MUFFINS - WHERE IS MY SPOON
From whereismyspoon.co
EASY CARROT MUFFINS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SOFT & MOIST CARROT MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
CARROT AND DRIED-CURRANT MUFFINS - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
CARROT-CURRANT MUFFINS RECIPE | RECIPE | DRIED CURRANTS, MUFFIN …
From pinterest.ca
ZUCCHINI & CARROT BREAKFAST MUFFINS - FOOD NETWORK CANADA
From foodnetwork.ca
DRIED CURRANT RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
TURMERIC CARROT MUFFINS WITH CHIA & COCONUT - VEGAN RICHA
From veganricha.com
CARROT ORANGE AND CURRANT MUFFINS – MY FAVOURITE PASTIME
From myfavouritepastime.com
SPICED CARROT MUFFINS - FOOD NEWS
From foodnewsnews.com
CARROT-CURRANT MUFFINS RECIPE - PINTEREST
From pinterest.com
CARROT AND DRIED-CURRANT MUFFINS RECIPE
From pinterest.com.au
WHOLE WHEAT CARROT MUFFINS ~ SO MOIST & YUMMY! • …
From fivehearthome.com
BEST HEALTHY CARROT MUFFINS WITH APPLESAUCE - IFOODREAL.COM
From ifoodreal.com
SAVOURY CARROT AND FETA MUFFINS | RICARDO
From ricardocuisine.com
CARROT MUFFINS WITH CURRANTS RECIPE BY DIET.GURU | IFOOD.TV
From ifood.tv
HEALTHY WHOLE WHEAT CARROT MUFFINS - TASTY OVEN
From tastyoven.com
CARROT-CURRANT MUFFINS
From mealplannerpro.com
EASY BLACKCURRANT MUFFINS WITH WHITE CHOCOLATE CHIPS
From effortlessfoodie.com
QUICK EASY CARROT CAKE MUFFINS - BAKE THEN EAT
From baketheneat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love