CARROT-RAISIN MUFFINS
Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
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.
ALLERGEN-FREE RAISIN-CARROT MUFFINS
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Provided by InnaRi
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 189.9 mg, Sugar 18.8 g
RAISIN CARROT MUFFINS
Make and share this Raisin Carrot Muffins recipe from Food.com.
Provided by JustaQT
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Combine flour, sugar, baking powder, cinnamon and ginger.
- Stir carrots, raisins and nuts.
- Separately combine undrained pineapple, eggs, butter and vanilla.
- Stir into dry ingredients, until just blended.
- Spoon into sprayed or greased muffin tin.
- Bake in 375° oven 20-30 minutes.
- Turn out onto rack to cool.
Nutrition Facts : Calories 285.3, Fat 11.9, SaturatedFat 5.5, Cholesterol 55.6, Sodium 131.3, Carbohydrate 41.8, Fiber 1.4, Sugar 23.5, Protein 4.3
DARK CARROT RAISIN MUFFINS
These delicately spiced muffins are lightly sweetened with honey.
Provided by sal
Categories Whole Wheat Muffins
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir together whole wheat flour, all-purpose flour, salt, baking powder, nutmeg, cloves and cinnamon. In a separate bowl, stir together eggs, buttermilk, oil, applesauce and honey. Stir egg mixture into flour just until combined. Fold in carrots and raisins. Spoon batter into prepared muffin cups.
- Bake in preheat oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 38 g, Cholesterol 31.8 mg, Fat 6.1 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 159.3 mg, Sugar 13.5 g
CARROT RAISIN MUFFINS
Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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