Carrot Spice Muffins Fat Free Food

SPICED CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

MATTHEW'S HEALTHY LOW FAT VEGAN CARROT SPICE MUFFINS

Steps:

• Mix dry ingredients in a large bowl, add the liquid ingredients and stir just long enough to combine. Add the carrots and raisins and stir to combine.
• Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. Spoon the batter into the muffin cups. Bake for 15 to 20 minutes, until toothpick comes out clean.

MINI SPICED CARROT MUFFINS

Steps:

• Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
• Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
• Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
• Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
• Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.

CARROT SPICE MUFFINS FAT FREE

Steps:

• Combine the dry ingredients well.
• Combine all the wet ingredients including carrots well.
• Add dry ingredients into the wet ingredients just until moist.
• Fold in the raisins or nuts.
• Spray muffin tins with cooking spray.
• Fill 3/4 full.
• Bake 350 degrees F.
• for 16 minutes or just until tester comes away clean.
• Remove from oven allow to rest 6 minutes.
• Then remove from tins.

CARROT SPICE MUFFINS

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.

CARROT SPICE MUFFINS

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.

CHA-CHING! CARROT SPICE MUFFINS

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.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.

CARROT SPICE MUFFINS

Steps:

• Preheat the oven to 350°F Grease 12 regular muffin cups, 36 miniature muffins cups, or 6 giant muffin cups, or line them with paper baking cups.
• In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, carrot, apple, raisins, and pecans until all ingredients are well mixed.
• I don't mix with a spoon. I use my hands, by lifting and sifting through my fingers until combined. I find mixing with a spoon makes the dough too heavy to mix with the liquid ingredients.
• In another bowl, combine the eggs, oil, and vanilla. Stir into the flour mixture only until blended. Fill the prepared muffin cups three quarters full with the batter. For regular muffins I kept filling them to the top until I used up all the batter and they came out great.
• Bake until a wooden skewer inserted in the center of the muffins comes out clean. It may take longer then time specified. For regular muffins, bake 20 to 25 minutes; for miniature muffins, bake 15 to 20 minutes; for giant muffins, bake 25 to 30 minutes. Remove from pans and serve warm or cool on a wire rack.
• Makes 12 regular muffins, 6 giant muffins, or 36 miniature muffins.
• The Great Holiday Baking Book B. Ojakangas.