SOFT & MOIST CARROT MUFFINS
Steps:
- Preheat oven to 375°F. Greased or line muffin tins.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt.
- Whisk sugar, oil, and eggs in a separate bowl.
- Stir egg mixture into dry ingredients just until combined.
- Lightly fold in carrots, apples and raisins.
- Divide the mixture into prepared muffin tins
- Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 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-COCONUT MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.
CARROT-WALNUT MUFFINS
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
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.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
CARROT-NUT MUFFIN-TOPS
The best part of the muffin is the top! The kids will love them! Started out as a William and Sonoma recipe however I made modifications. The only special equipment needed is a muffin-top pan, or they could be baked in english muffin rings.
Provided by Galley Wench
Categories Breads
Time 30m
Yield 6-8 Muffin Tops
Number Of Ingredients 13
Steps:
- Preheat Oven to 375 degrees F.
- Topping:.
- Mix together the sugar and cinnamon, set aside.
- Muffins Tops::.
- Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
- In large bowl combine the eggs, oil and sugar.
- Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
- In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
- Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
- With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
- Fill muffin-top cups with approximately 1/2 cup of batter.
- Gently shake the pan to even out the batter.
- Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
- Transfer the pans to wire racks and let cool for 5 minutes.
- Carefully remove the muffin-tops to the wire rack to cool.
- Best served hot from the oven.
Nutrition Facts : Calories 562.5, Fat 29.8, SaturatedFat 3.8, Cholesterol 70.5, Sodium 307.1, Carbohydrate 69.3, Fiber 3.1, Sugar 41.5, Protein 7.9
CARROT RAISIN NUT MUFFINS
Inspired by the muffins at Java House, these have a body like a carrot cake and coffeecake-style topping.
Provided by TeaLeavesGreen
Categories Quick Breads
Time 1h5m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 19
Steps:
- Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften.
- Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
- Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
- In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
- Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
- Distribute topping mix on top of muffin batter.
- Bake at 350 degrees for 20 minutes.
- Let cool, then remove from pan and eat!
Nutrition Facts : Calories 144.2, Fat 5.5, SaturatedFat 1.4, Cholesterol 15.3, Sodium 118.1, Carbohydrate 22.6, Fiber 2.2, Sugar 12.5, Protein 2.9
APPLE NUT CARROT MUFFINS
Packed full of healthy ingredients, these muffins make a wonderful breakfast muffin with your cup of java.
Provided by Sassy in da South
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients together.
- Then add remaining and mix.
- Fill muffin tins 2/3 full.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 259.3, Fat 15.3, SaturatedFat 2.1, Cholesterol 35.2, Sodium 225.6, Carbohydrate 28.5, Fiber 1.5, Sugar 15.5, Protein 3.3
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- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
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