CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
- Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
- With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
- Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
- Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
- Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
- Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g
CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Provided by Mott's
Categories Trusted Brands
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
- Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
- With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
- Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
- Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
- Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
- Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g
CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Provided by Mott's
Categories Trusted Brands
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
- Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
- With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
- Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
- Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
- Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
- Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g
GLUTEN FREE PINEAPPLE CARROT MUFFINS
Make and share this Gluten Free Pineapple Carrot Muffins recipe from Food.com.
Provided by Chef 616082
Categories Quick Breads
Time 45m
Yield 12 small muffins
Number Of Ingredients 17
Steps:
- In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
- In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
- Add the wet ingredients to the dry, mixing well.
- Fold in the carrots and pineapple.
- Let sit for 30 minutes to allow the gum time to work.
- Bake in a 375 degree oven for 15 to 25 minutes.
Nutrition Facts : Calories 257.2, Fat 12.5, SaturatedFat 8.4, Cholesterol 31, Sodium 259.2, Carbohydrate 34.6, Fiber 3.2, Sugar 16.8, Protein 3.3
GLUTEN-FREE MORNING GLORY MUFFINS
A combination of tastes to fill your mouth. Quick and easy. For vegan, use egg replacer of choice for eggs.
Provided by Laurie150
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix dry ingredients.
- Mix wet, then add into dry.
- Fill cups to about 2/3 cup full.
- Bake for about 22 minutes.
Nutrition Facts : Calories 70.7, Fat 4, SaturatedFat 3, Cholesterol 35.2, Sodium 158.5, Carbohydrate 7.4, Fiber 1.7, Sugar 3.6, Protein 1.8
MORNING GLORY CARROT MUFFINS
This is a good way to start your morning, get your day going, finish off the day, hey, this is just a good thing to eat any time.
Provided by Mirj2338
Categories Quick Breads
Time 27m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F degrees.
- Lightly spray 12 muffin cups or line with paper cups.
- Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl.
- Whisk egg in a medium-size bowl with buttermilk, oil and vanilla.
- Stir in pineapple.
- Pour into flour mixture and stir until just combined.
- Stir in carrots and raisins.
- Spoon batter into muffin cups.
- Bake 15-17 minutes or until a toothpick comes out clean.
CARROT MORNING MUFFINS
Make and share this Carrot Morning Muffins recipe from Food.com.
Provided by invictus
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease 12 muffin tins.
- In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
- Stir in carrots, coconut, and raisins.
- Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
- Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for five minutes on a wire rack before removing from pan.
MORNING GLORY MUFFINS
Morning Glory Muffins are a specialty of the La Vista Plantation B&B in Spotsylvania County, VA. These rich muffins will remind you of carrot cake.
Provided by Bev I Am
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine in a large bowl flour, sugar, baking soda, salt, and cinnamon.
- In separate bowl mix oil, eggs and vanilla.
- Stir wet ingredients into dry until just moistened.
- Fold in the apples, carrots, raisins, coconut and nuts (if desired).
- Fill greased or paper lined muffin cups 2/3 full.
- Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
- Makes 12 muffins.
CARROT MORNING GLORY MUFFINS (GLUTEN FREE OPTIONAL)
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Provided by Mott's
Categories Trusted Brands
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
- Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
- With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
- Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
- Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
- Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
- Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 31.1 g, Cholesterol 41.2 mg, Fat 8.7 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 3.5 g, Sodium 210.6 mg, Sugar 10.6 g
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