CARROT AND CRANBERRY MUFFINS
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
CRANBERRY-CARROT MUFFINS
Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.
Provided by Food Network
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
MINI SPICED CARROT MUFFINS
The Indian spice-mix garam masala gives these muffins a delicious and grown-up twist. I love using bright, festive mini-muffin liners, they remind me of a Holi party, the Hindu festival of colors.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 48 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
- Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
- Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
- Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
- Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
- Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.
MINI CARROT CRANBERRY MUFFINS
A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.
Provided by Redsie
Categories Quick Breads
Time 22m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
- In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
- Spoon into greased or paper-lined mini-muffin cups, filling to top.
- Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
- Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Nutrition Facts : Calories 73.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 12.3, Sodium 97.3, Carbohydrate 11.2, Fiber 0.9, Sugar 4.3, Protein 1.9
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
VEGAN MINI CARROT CAKE MUFFINS
Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.
Provided by Deyanira
Categories Quick Breads
Time 1h
Yield 12 mini muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
- In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
- Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add nuts, raisins, or dried cranberries if preferred.
- Scoop mixture into cupcake liners.
- Bake at 325°F for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).
SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS
Cheddar cheese and sweet cranberries complement each other in these little muffins, bringing sharp, sweet and tart flavors together in a single bite. All-purpose flour can be substituted for the whole wheat pastry flour if desired. If making regular size muffins, the recipe makes one dozen. Allow longer baking time for larger muffins.
Provided by SusieQusie
Categories Breads
Time 30m
Yield 36 min-muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a skillet, heat oil over medium heat. Add scallions, thyme, oregano and sage. Cook for 2 minutes until fragrant. Remove from heat and set aside.
- Combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese.
- In a large mixing bowl, beat egg lightly. Whisk in the milk.
- Whisk the cooked scallions and herbs, including all the oil, into the milk and egg.
- Fold the dry ingredients into the egg and milk, mixing until just combined.
- Scoop batter into lightly greased mini-muffin tins.
- Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
Nutrition Facts : Calories 168.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 28.5, Sodium 359.3, Carbohydrate 17.5, Fiber 1.8, Sugar 1.5, Protein 6.1
MINIATURE CRANBERRY MUFFINS
This recipe will give you approximately 40-45 of the most wonderful moist little muffins, mini chocolate chips or grated semi-sweet chocolate can be replaced for the chopped cranberries.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 30m
Yield 40-45 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease 45 mini muffin tins or line with mini paper liners.
- For the topping; mix all ingredients together until blended; set aside.
- Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
- Add in the cranberries and process until just mixed.
- Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
- Bake for about 12-15 minutes for mini muffins.
- Bake 20 minutes for regular-size muffins.
Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 2.1, Cholesterol 18.4, Sodium 46.6, Carbohydrate 14, Fiber 0.4, Sugar 7.9, Protein 1.3
CRANBERRY MINI MUFFINS
These sound delicious, just right for Christmas morning. I found the recipe in a book called Christmas with Southern Living 2004.
Provided by CorriePDX
Categories Breakfast
Time 25m
Yield 32 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries.
- Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full.
- Combine sugar and cinnamon; sprinkle on muffins.
- Bake at 400 degrees for 19 to 20 minutes, or until golden. Serve warm.
Nutrition Facts : Calories 458.1, Fat 29.8, SaturatedFat 18.5, Cholesterol 74.2, Sodium 576.7, Carbohydrate 45.6, Fiber 1.9, Sugar 18.1, Protein 4.3
More about "mini carrot cranberry muffins food"
CARROT CRANBERRY MUFFINS: A MOIST AND DELICIOUS TREAT
SUGAR-FREE CARROT & CRANBERRY MUFFINS – A …
From aspoonfulofsugarblog.com
SPICED CARROT MUFFINS WITH DRIED CRANBERRIES AND PECANS
From threemanycooks.com
MINI CARROT CRANBERRY MUFFINS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MINI CARROT CAKE MUFFINS WITH ORANGE GLAZE - KROLL'S …
From krollskorner.com
MINI CARROT CRANBERRY MUFFINS | CANADIAN LIVING
From canadianliving.com
17 BEST MINI MUFFIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY CRANBERRY ORANGE CARROT MUFFINS - THE NATURAL NURTURER
From thenaturalnurturer.com
CARROT AND CRANBERRY MUFFINS - FOOD A FACT OF LIFE
From foodafactoflife.org.uk
HEALTHY CARROT CAKE MINI MUFFINS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
CRANBERRY CARROT WHOLE-WHEAT MUFFINS - KIWI AND CARROT
From kiwiandcarrot.com
MINI CARROT MUFFINS | TASTY TREATS AND EATS
From tastytreatsandeats.com
GINGER CARROT AND APPLE MINI MUFFINS - WHOLE FOOD …
From wholefoodbellies.com
CRANBERRY-CARROT MUFFINS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love