Good Morning Sunshine Muffins Hearty Carrot Muffins With Coconut And Pineapple Food

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

GOOD MORNING MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
• Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
• For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
• Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
• Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.

"GOOD MORNING! "MUFFINS

Steps:

• Mix the first 5 ingredients together in a large bowl.
• In another bowl, combine the eggs, apple sauce, oil and vanilla.
• In another bowl mix carrots, apple, pineapple, raisins, walnuts and coconut.
• Add egg mixture to dry ingredients and mix until partially incorporated, using as few strokes as possible.
• Add fruit mixture to egg-flour mixture and mix, using as few strokes as possible, until batter is just moistened and fruit is incorporated.
• Don't over mix if you want light, fluffy muffins.
• Fill greased muffin cups two-thirds full.
• Bake at 350 for 20-24 minutes or until toothpick inserted in middle comes out clean.

CARROT MORNING MUFFINS

Steps:

• Preheat oven to 375°F Grease 12 muffin tins.
• In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
• Stir in carrots, coconut, and raisins.
• Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
• Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
• Cool for five minutes on a wire rack before removing from pan.

HEALTHY MORNING MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
• In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
• Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

PINEAPPLE SUNSHINE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEARTY BREAKFAST MUFFINS

Steps:

• In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
• **This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.

GOOD MORNING MUFFINS

Steps:

• Preheat oven to 350º F.
• Grease muffins pans or line with papper cups.
• Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
• Combine milk, beaten eggs and vanilla in another bowl. Stir in carrots, apples, raisins and walnuts.
• Pour liquid mixture into dry ingredients.
• Stir until ingredients are moistened. Do not overmix.
• FIll muffins cups 3/4 full.
• Bake at 350ºF for 15 to 20 minutes.

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.

BEST MORNING GLORY MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

PINEAPPLE CARROT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
• Stir in carrots, raisins and nuts.
• In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
• Stir into dry ingredients until just blended.
• DO NOT OVERBLEND, please. (: (it's for your own good, really).
• Spoon into greased 2 1/2 inch muffin cups.
• Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
• Remove from pan and cool on wire rack.

CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

SPICED ZUCCHINI CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
• Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

CARROT MUFFINS

Steps:

• Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
• Top and tail, then peel and grate the carrots.
• Combine the carrots, sugar and margarine in a bowl.
• Sift in the flour, cinnamon and baking powder.
• Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
• Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.

MORNING GLORY MUFFINS

Steps:

• In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.