Double Ginger Carrot Muffins Big Ones Food
DOUBLE GINGER CARROT MUFFINS {BIG ONES]
Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.
Provided by katew
Categories Quick Breads
Time 1h
Yield 10-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven 160°C.
- Grease muffin tins.
- Combine sugar, oil, ginger and vanilla.
- Whisk then add eggs, beat till creamy.
- Stir in pineapple and carrot.
- Add sifted flour,salt, baking soda, ginger and cinnamon.
- Add coconut - mix all together.
- Spoon into greased muffin tins.
- Bake 30 - 40 minutes.
- When cool they can be frosted with cream chees frosting if desired.
Nutrition Facts : Calories 404.6, Fat 19.5, SaturatedFat 3.7, Cholesterol 63.5, Sodium 125.4, Carbohydrate 52.8, Fiber 2.3, Sugar 26.5, Protein 5.6
VEGAN CARROT GINGER MUFFINS
Yummy, gingery, vegan muffins that will make your house smell yummy while they bake. This recipe was modified from The Garden of Vegan-a great cookbook!
Provided by veganrecipes
Categories Quick Breads
Time 25m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Mix dry ingredients.
- Add wet ingredients.
- Stir until combined.
- Bake for 12-15 minutes.
Nutrition Facts : Calories 332.8, Fat 6.4, SaturatedFat 1.1, Cholesterol 60.4, Sodium 449, Carbohydrate 63.3, Fiber 2.9, Sugar 27.7, Protein 7.6
CARROT GINGER BRAN MUFFINS
From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
Provided by Anomalyk
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Boil juice over high heat until it becomes syrupy. Set aside and let cool.
- In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
- In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
- Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7
HEALTHY GINGER CARROT MUFFINS
These are great for breakfast, snacks, or you can top them with cream cheese frosting for a great Dessert. They're really good for you too!
Provided by pitbullgirl
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
- In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
- Stir in carrots.
- Gradually add flour mixture to carrot mixture.
- Stir in oats.
- Fill muffin cups 2/3 full.
- Bake for 15-20 minutes.
- Enjoy!
Nutrition Facts : Calories 183.9, Fat 1.6, SaturatedFat 0.3, Sodium 246.4, Carbohydrate 38.8, Fiber 4.2, Sugar 16.8, Protein 5.1
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