CARROT CAKE MUFFINS (WITH CARROT AND CAULIFLOWER)
This is an amazing 'muffin' recipe (I think they're almost like cupcakes when you add the frosting) from Jessica Seinfeld's book "Deceptively Delicious". I get rave reviews everytime I make them. I prefer to use applesauce in place of the pureed cauliflower.
Provided by Rachie P
Categories Quick Breads
Time 25m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
- In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
- Stir in purees, egg, orange juice, vanilla; then add fruit.
- Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
- Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
- Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
- Store in air tight container 2 days at room temperature - or keep in fridge!
Nutrition Facts : Calories 246.1, Fat 11.1, SaturatedFat 6.8, Cholesterol 48.6, Sodium 236.3, Carbohydrate 32.6, Fiber 1.3, Sugar 15, Protein 4.5
CARROT CAKE MIX MUFFINS
Make and share this Carrot Cake Mix Muffins recipe from Food.com.
Provided by ghostlyvision
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
- Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
- Bake for 25 - 30 minutes, test with a toothpick for doneness.
- Cool on wire rack.
CARROT CAKE MUFFINS
These muffins make a yummy little snack, that are slightly healthy. I use all organic ingredients, to make them that much better for me and my kids. They are really nice topped with cream cheese icing.
Provided by jake ryleysmommy
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
- Sift all dry ingredients together.
- Stir oil, eggs, and carrot mixture together until well blended.
- Add wet ingredients to dry ingredients, fold gently until blended.
- Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery).
- Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
- Cool completely then top with icing if desired.
CARROT CAKE MUFFINS
Did you ever wish you could eat carrot cake for breakfast? These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling. By KAF
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
- 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
- 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
- 4) In a small bowl, whisk together the eggs, water, and oil.
- 5) Stir the wet ingredients into the dry ingredients.
- 6) Fold in the grated carrots, stirring to combine.
- 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
- 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
- 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
- 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
- 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
- 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.
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