Carrot Apple Nut Muffins Food

CARROT-APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CARROT-WALNUT MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
• Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
• Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
• Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
• Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

APPLE CARROT MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

APPLE CARROT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.

SPICED CARROT & APPLE MUFFINS

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.

APPLE CARROT NUT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix ingredients together.
• Pour batter into greased or paper-lined muffin cups.
• Bake for 20 to 25 minutes.

CARROT APPLE MUFFINS

Steps:

• Preheat oven to 350°. Spray muffin tin w/ cooking spray.
• In a large bowl, combine dry ingredients.
• In a separate bowl, combine carrots, applesauce, banana, and remaining wet ingredients. Add half the wet to the dry, stir until blended, then add the rest.
• Spoon into muffins cups and bake about 15-20 minutes or until a toothpick inserted in the middle comes out clean.

CARROT APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside.
• In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts.
• In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack.
• Makes 9 large or 18 small muffins.

APPLE NUT CARROT MUFFINS

Steps:

• Mix dry ingredients together.
• Then add remaining and mix.
• Fill muffin tins 2/3 full.
• Bake at 350 degrees for 20-25 minutes.

APPLE NUT MUFFINS

Steps:

• In a saucepan, melt butter.
• Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
• Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
• Remove from the heat; stir in nuts.
• Set aside to cool.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam.
• Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
• Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
• Sprinkle with cinnamon-sugar.
• Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
• Bake for 16-18 minutes.

GREAT APPLE AND CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
• Mix water and flax seeds together in a bowl.
• Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
• Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
• Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.