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 MUFFINS
These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.
Provided by Shiran
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/180C. Line a muffin pan with paper liners.
- In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
- Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
- Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.
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
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.
CHA-CHING! CARROT SPICE MUFFINS
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.
Provided by Roosie
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
- Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
- Stir the wet and dry ingredients together until just moistened.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 135.3, Fat 6.6, SaturatedFat 1, Cholesterol 10.6, Sodium 134.9, Carbohydrate 18.1, Fiber 1.9, Sugar 8.6, Protein 2.8
CARROT SPICE MUFFINS
Make and share this Carrot Spice Muffins recipe from Food.com.
Provided by nickfo
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
- Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
- Spoon the batter into the muffin cups--it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 133, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.3, Sodium 248, Carbohydrate 30.5, Fiber 2.1, Sugar 14.9, Protein 2.8
SPICED CARROT MUFFINS
These can be a quick breakfast treat or a mid-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
- Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
- Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
CARROT SPICE MUFFINS
This is the low fat version of a delicious recipe posted by Roosie, #98447. I loved it so much, it is one of the most delicious muffins I have ever made. I am on a pretty strict diet right now, and really wanted to know the nutritional info of these muffins, made with the lowest fat options. The prep time doesn't include grating the carrot, but if you have a food processor, it only takes a minute or two.
Provided by mumoftwo
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Oven at 400°F Spray oven tin with cooking spray.
- Mix together flour, soda, powder, salt, spices, raisins and walnuts.
- Whisk together honey, yogurt, applesauce and egg. When well mixed, stir in carrots.
- Stir dry ingredients into the wet ingredients, combining until moistened. Be sure not to over mix.
- Put batter into prepared muffin tins.
- Bake 15 minutes, or until a tooothpick inserted into centre of muffin comes clean. Let stand for 10 minutes before removing from muffin tin.
Nutrition Facts : Calories 100.5, Fat 2.7, SaturatedFat 0.3, Cholesterol 11.9, Sodium 171.5, Carbohydrate 18.2, Fiber 2, Sugar 8.6, Protein 2.9
SPICED CARROT & APPLE MUFFINS
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
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
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