CARROT SPICE MUFFINS
Make and share this Carrot Spice Muffins recipe from Food.com.
Provided by nickfo
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
- Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
- Spoon the batter into the muffin cups--it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.
Nutrition Facts : Calories 133, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.3, Sodium 248, Carbohydrate 30.5, Fiber 2.1, Sugar 14.9, Protein 2.8
MATTHEW'S HEALTHY LOW FAT VEGAN CARROT SPICE MUFFINS
Make and share this Matthew's Healthy Low Fat Vegan Carrot Spice Muffins recipe from Food.com.
Provided by Peaks-In-Parsons
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix dry ingredients in a large bowl, add the liquid ingredients and stir just long enough to combine. Add the carrots and raisins and stir to combine.
- Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. Spoon the batter into the muffin cups. Bake for 15 to 20 minutes, until toothpick comes out clean.
HEALTHY CARROT MUFFINS
Here is a recipe for a wonderful, moist, healthy carrot muffin. The recipe is a combination of several recipes tossed together. I've been using this recipe since the 1990s and it has always been a hit!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 12 Muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 1.1, Cholesterol 31, Sodium 257.5, Carbohydrate 35.6, Fiber 2.3, Sugar 17.2, Protein 4.1
CARROT SPICE MUFFINS
These fast and easy to make muffins are chock full of flavor. You can make these in miniature, giant, or standard size. This recipe can go either way. Tiny muffins bake quickly and have lots of browned edges that appeal to the "crunchers" in the crowd, but you have to be careful not to overbake them or they can be dry. Giant muffins take a bit longer to bake but are satisfyingly moist and crumbly. I really like these.
Provided by Olha7397
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Grease 12 regular muffin cups, 36 miniature muffins cups, or 6 giant muffin cups, or line them with paper baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, carrot, apple, raisins, and pecans until all ingredients are well mixed.
- I don't mix with a spoon. I use my hands, by lifting and sifting through my fingers until combined. I find mixing with a spoon makes the dough too heavy to mix with the liquid ingredients.
- In another bowl, combine the eggs, oil, and vanilla. Stir into the flour mixture only until blended. Fill the prepared muffin cups three quarters full with the batter. For regular muffins I kept filling them to the top until I used up all the batter and they came out great.
- Bake until a wooden skewer inserted in the center of the muffins comes out clean. It may take longer then time specified. For regular muffins, bake 20 to 25 minutes; for miniature muffins, bake 15 to 20 minutes; for giant muffins, bake 25 to 30 minutes. Remove from pans and serve warm or cool on a wire rack.
- Makes 12 regular muffins, 6 giant muffins, or 36 miniature muffins.
- The Great Holiday Baking Book B. Ojakangas.
Nutrition Facts : Calories 260.5, Fat 10.8, SaturatedFat 1.7, Cholesterol 52.9, Sodium 243.5, Carbohydrate 37.5, Fiber 1.8, Sugar 18.5, Protein 4.2
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