Carrot Muffins Whole Foods
WHOLE GRAIN MORNING GLORY MUFFINS
Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins.
Time 40m
Yield Makes 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
- In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined.
- Add apples, raisins, carrots, walnuts and ¼ cup of the coconut and stir gently until well combined.
- Spoon batter into 16 paper-lined muffin tins, filling each about ⅔ full.
- Top evenly with remaining 2 tablespoons coconut and bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 200 calories, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 25 milligrams, Sodium 170 milligrams, Carbohydrate 21 grams, Protein 3 grams
CARROT MUFFINS
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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