Nifs Jumbo Banana Carrot Muffins Food
JUMBO BANANA-CARROT MUFFINS
-Julye Byrd, Azle, Texas
Provided by Taste of Home
Time 50m
Yield 9 jumbo muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
JUMBO CARAMEL BANANA MUFFINS
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. -Katherine McClelland, Deep Brook, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 6 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts : Calories 490 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 364mg sodium, Carbohydrate 89g carbohydrate (62g sugars, Fiber 2g fiber), Protein 5g protein.
NIF'S JUMBO BANANA CARROT MUFFINS
My boys go back to school tomorrow and I wanted to be prepared by having some food that they can grab on their way out. This is what I ended up with and they are moist and really good! My boys are teens so I made this recipe for the great big muffins, but adjust the time and amounts and you can make smaller ones. Also, you can exclude the raisins and replace them with nuts if you prefer. Enjoy!
Provided by Nif_H
Categories Quick Breads
Time 40m
Yield 16 large muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
- In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
- Stir in carrots and raisins.
- Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
- Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.
NIF'S PEANUT BUTTER BANANA MUFFINS
I made a batch of these tonight for my kids' school lunches. They are easy to put together and use ingredients that most of us have in our pantries. Enjoy!
Provided by Nif_H
Categories Dessert
Time 30m
Yield 16 muffins
Number Of Ingredients 12
Steps:
- Spray muffin tin with nonstick spray and preheat oven to 375°F.
- Combine eggs, honey, oil, water, bananas, vanilla and peanut butter in a large bowl and mix well with a hand mixer.
- Combine flour, baking powder, baking soda and salt in a medium bowl. Fold dry ingredients into wet ingredients and stir 20 times.
- Spoon batter evenly into muffin tin. Bake 20-25 minutes, until toothpick inserted comes out dry.
DELICIOUS CARROT JUMBO MUFFINS
Make and share this Delicious Carrot Jumbo Muffins recipe from Food.com.
Provided by pixieglenn
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Finely shred the carrots.
- Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
- Blend ingredients for about 2 minutes until well mixed.
- Fill muffin tins to about 3/4 full.
- Bake for 35 minutes or until fork comes out clean.
- Voila! You are done!
Nutrition Facts : Calories 804.5, Fat 46, SaturatedFat 6.1, Cholesterol 82.7, Sodium 402.5, Carbohydrate 87.5, Fiber 4.8, Sugar 18, Protein 12.7
JUMBO CARAMEL BANANA MUFFINS
Make and share this Jumbo Caramel Banana Muffins recipe from Food.com.
Provided by adena mangis
Categories Quick Breads
Time 45m
Yield 6 jumbo muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well.
- In a different bowl combine the flour, baking soda, and salt; add to creamed mixture.
- Fill paper-lined jumbo muffin cups 3/4ths of the way full. Bake at 350 for 23-28 minutes. Cool for 5 minutes and remove to a wire rack to cool.
- Icing:.
- For icing in a saucepan, melt butter over medium high heat. Stir in brown sugar and milk; bring to a boil. Cool slightly.
- Whisk in confectioners sugar. Transfer to a pastery bag or a plastic bag with the tip cut off and drizzle over muffins.
Nutrition Facts : Calories 474.8, Fat 13.7, SaturatedFat 5, Cholesterol 45.8, Sodium 351.6, Carbohydrate 84.9, Fiber 1.8, Sugar 56.7, Protein 4.8
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