Golden Carrot Muffins Food

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

GOLDEN RAISIN BRAN MUFFINS

Steps:

• In a bowl, combine the applesauce, oil, milk and egg.
• Stir in bran and let stand for 5 minutes.
• In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
• Fold in raisins (batter will be thick).
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 375 for 15-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.

GOLDEN NUGGET CARROT MUFFINS

Steps:

• Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
• In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.
• In a small bowl, whisk together the eggs, water and oil.
• Stir the wet ingredients into the dry ingredients.
• Fold in the grated carrots, stirring to combine.
• Divide the batter among the muffin cups, filling them quite full.
• Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.
• Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.

CARROT-RAISIN MUFFINS

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.

EXTREMELY EASY CARROT MUFFINS

Steps:

• Preheat oven to 350°F (175°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, apple sauce 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 or eat immediately.

GOLDEN CARROT MUFFINS:

Steps:

• Preheat oven to 350 degrees F and place rack in center of oven
• Place paper liners in 18 muffin cups.
• Chop walnuts
• Peel and finely grate the carrots and apple. Set aside.
• In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
• Stir in the nuts and coconut.
• Set aside.
• In a separate bowl, beat together eggs, oil ands vanilla.
• Add the rest of the ingredients and stir until just incorporated
• Fill muffin cups and bake for 20-25 minutes or until an inserted toothpick comes out clean.
• Remove from oven and cool on wire rack.