CARROT-RAISIN MUFFINS
Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
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.
HONEY CARROT AND DATE MUFFINS
I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.
Provided by The Blender Girl
Categories Quick Breads
Time 25m
Yield 8 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 180C/350°F.
- Sift flours, baking powder and salt and mix evenly.
- Melt the honey in a small saucepan on low heat.
- Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
- Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
- Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.
Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
CARROT AND HONEY MUFFINS
Make and share this Carrot and Honey Muffins recipe from Food.com.
Provided by Jogreen
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix flour, baking soda & spice together.
- Stir in sugar.
- Make a well in mixture and add honey.
- Add carrot & raisins.
- Beat the oil and eggs together and add to the mixture.
- Stir just to moisten. Do not overmix.
- Add mix evenly to a 12 hole muffin pan.
- Bake at 200'C for 20 minutes.
- Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.
Nutrition Facts : Calories 357.4, Fat 19.7, SaturatedFat 3.1, Cholesterol 52.9, Sodium 244.7, Carbohydrate 42.9, Fiber 1.5, Sugar 24.7, Protein 4.2
CARROT, APPLE AND HONEY MUFFINS
Make and share this Carrot, Apple and Honey Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 31m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
- In a small bowl, whisk together the vegetable oil, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced apples.
- Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
- Cool muffins on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 187.1, Fat 5.4, SaturatedFat 0.8, Cholesterol 18.2, Sodium 190.1, Carbohydrate 32.5, Fiber 1.5, Sugar 16.7, Protein 3.2
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- In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. Stir in the flour, baking soda, cinnamon, and salt. Stir ingredients together until just combined and there are still some spots of flour remaining.
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