Carrot Pecan Muffins Food

CARROT & PECAN MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth - the beans and oats should be ground down as much as possible.
• Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases - use a large ice cream scoop if you have one, to get nice even muffins.
• Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.

CARROT MUFFINS

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.

PECAN CARROT BREAD OR MUFFINS

Steps:

• In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
• Add the remaining ingredients and mix just until blended (do NOT over mix).
• For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
• Bake at 350F until dark golden brown (about 1 hours).
• For muffins: Spoon batter into greased muffin cups.
• Bake at 350F until golden brown (about 45 minutes).

CARROT MUFFINS

Steps:

• Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
• In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
• Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

ZUCCHINI CARROT MUFFINS

Steps:

• Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

CARROT-RAISIN MUFFINS

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.

CARROT MUFFINS

Steps:

• Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
• Top and tail, then peel and grate the carrots.
• Combine the carrots, sugar and margarine in a bowl.
• Sift in the flour, cinnamon and baking powder.
• Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
• Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.