Dreamy Carrot Muffins Food

CARROT MUFFINS

Steps:

• Beat egg lightly in large bowl.
• Add orange juice, margarine, and sugar, beat well.
• Sift together dry ingredients.
• Stir into egg mixture, mix only till moistened.
• Gently fold in shredded carrots (I shred the carrots in my food processor).
• Spoon into well greased muffin pans about 2/3 full.
• Bake for 15-20 minutes at 400 degrees.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

HEALTHY CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
• Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
• Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
• Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

MOIST CARROT MUFFINS

Steps:

• preheat oven to 400 with pan of water at bottom of oven.
• mix dry.
• mix eggs and sugar.
• mix in carrots and let sit 10 minutes.
• mix in rest of wet ingredients.
• fold in dry (don't over mix- will be lumpy).
• pour into greased muffin cups (almost full).
• bake 15-18 minutes.

CARROT MUFFINS

Steps:

• Preheat the oven to 400 degrees. Spray muffin tins, or use liners, and set aside. Melt the butter in a small saucepan over low heat.
• 2. In a large bowl, use an electric mixer or a whisk to beat the eggs and sugar, about 2 minutes. Add the milk, melted butter, and carrots and mix well. Sift the flour, baking powder, baking soda, cinnamon (if desired), and salt over the egg mixture and stir until smooth. Gently fold in the nuts (if desired).
• 3. Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for about 20 minutes, or until a toothpick inserted in the center comes out clean.

DREAMY CARROT MUFFINS

Steps:

• Preheat oven 400 degrees Fahrenheit and line muffin tin with 12 muffin cups.
• "lightly"measure flour and level off; combine flour, sugar, bk powder, salt and cinn.
• In a medium bowl combine milk (measured with silken tofu to make 1/4 cup), butter and eggs.
• Stir ricotta cheese and grated carrots into milk mixture & beat well.
• Add wet ingredients to dry ingredients in the large bowl. Stir just until moist. Batter will be VERY stiff -- do not worry!
• Fill cups 2/3 full (they'll be pretty full!).
• Bake 20-25 minutes until golden brown. Remove immediately to wire racks to cool.

CARROT MUFFINS

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEARTY CARROT MUFFINS

Steps:

• In a large bowl, beat the milk, syrup, egg whites and oil until smooth. Stir in apple and carrot. Combine the dry ingredients; stir into milk mixture just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CREAM CHEESE CARROT MUFFINS

Steps:

• Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
• Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CORN CARROT MUFFINS

Steps:

• Preheat oven to 400°; grease a 12-cup muffin tin.
• In a mixing bowl, combine carrots and cornmeal.
• In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.
• Cool to room temperature; add in eggs and oil, mix to combine.
• In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake for 20 minutes.

HEALTHY CARROT MUFFINS

Steps:

• Preheat oven to 400'F (200'C)
• Combine first seven ingredients in a large bowl.
• Mix the remaining ingredients in a separate bowl.
• With a wooden spoon, mix the wet ingredients with the dry ingredients just until blended.
• Fill greased muffin cups (or use muffin liners) 3/4 full.
• Let sit for 10 minutes.
• Then bake at 400'F for 20 to 25 minutes or until inserted knife comes out clean.
• Let sit for 5 minutes and then remove from muffin tin.

LAURA BUSH'S CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line 12 muffin molds with paper cup liners.
• Combine flour, baking soda and cinnamon in a medium bowl.
• Place the eggs, oil, vanilla and sugar together in a mixing bowl.
• Whisk for about 5 minutes.
• Stir in flour mixture until combined.
• Stir in carrots and pecans.
• Fill cups 3/4 full.
• Bake until a toothpick inserted into the center of a muffin comes out clean (approx 18-20 minutes).
• Cool in pan for about 5 minutes and invert the muffins into a rack.