Light Carrot And Raisin Breakfast Muffins Food

CARROT RAISIN MUFFINS

Steps:

• In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
• In a separate bowl, stir together milk, molasses, butter and egg.
• Pour over dry ingredients and stir just until moistened.
• Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
• Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
• Let cool in pan for 10 minutes.
• Remove to rack and let cool completely.
• Topping-----------.
• In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.

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.

MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS

Steps:

• Preheat the oven to 350°F and spray or grease the muffin tins.
• In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
• In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
• Add liquid ingredients to the dry ingredients and stir.
• Add carrots, apple, raisins, and nuts.
• Spoon batter into tins and bake for about 30 minutes.

CARROT RAISIN MUFFINS

Steps:

• Pre heat oven to 375 degrees and spray muffin pan with a non stick cooking spray.
• Grate the carrots or put them in a food chopper
• Combine the first seven ingredients and set aside.
• Combine the remaining ingredients.
• Pour the wet ingredients into the dry ingredients and stir just until moistened.
• Batter will be lumpy. Fill muffin cups 3/4 with batter.
• Sprinkle Sunflower seeds on the top of each muffin cup.
• Put in preheated oven for 20 to 25 minutes until lightly browned.
• Cool for 5 minutes and enjoy.

CARROT RAISIN MUFFINS

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.

BREAKFAST CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.
• Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.
• Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.
• Combine wet and dry mixtures just until flour is moistened.
• Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test").