Carrotmuffinssugarfree Food

SUGAR FREE CARROT CAKE MUFFINS

Steps:

• Preheat your oven to 325 and prep you muffin pans for nonstick.
• In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.
• Now in another bowl, mix together the eggs, water and oil.
• For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.
• Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.

CARROT MUFFINS

Steps:

• Place carrot purée in a large bowl
• Add eggs, and butter/oil
• Beat these wet ingredients together with a hand-held beater, the batter should become smooth
• Add the flour, baking powder and cinnamon
• Beat for a further 30-60 seconds to make a well-mixed batter
• Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
• Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
• Cool
• Serve
• These muffins can be stored in an airtight container for 3 days, or they can be frozen.

BASIC CARROT MUFFINS

Steps:

• Preheat oven to 375°C.
• Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
• Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
• Add grated carrot. Stir until just moistened.
• Divide evenly among 12 greased muffin cups.
• Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
• Bake for 20 - 22 minutes or until pick comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.
• **There are a few variations listed in the book.
• Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
• Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).

CARROT MUFFINS, SUGAR FREE, NO FLOUR, GLUTEN FREE, SO YUMMY

Steps:

• Preheat the oven to 160°C.
• Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix all the dry ingredients together, set aside.
• Use a food processor with the blade attachment.
• Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
• Add the 5 eggs, process briefly to incorporate everything.
• Then add the dry mixture, only process till everything comes together,now add the raisins.
• Divide the mixture into prepared muffin tins.
• Bake at 160 C for about 20 - 30 minutes.
• To make the frosting.
• Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
• Spread on cooled muffins, sprinkle chopped nuts on top.