Orange Carrot Muffins Food

ORANGE CARROT MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange zest, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARROT MUFFINS

Steps:

• Beat egg lightly in large bowl.
• Add orange juice, margarine, and sugar, beat well.
• Sift together dry ingredients.
• Stir into egg mixture, mix only till moistened.
• Gently fold in shredded carrots (I shred the carrots in my food processor).
• Spoon into well greased muffin pans about 2/3 full.
• Bake for 15-20 minutes at 400 degrees.

CARROT ORANGE MUFFINS

Steps:

• Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
• Combine carrots and orange rind; add to flour mixture.
• Combine beaten eggs, oil and orange juice.
• Sir into dry ingredients until well mixed.
• Fill lined muffin cups 2/3 full.
• Bake at 400 for 20 minutes.

CARROT-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
• In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
• In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
• Beat with a fork until well-combined.
• (The mixture will look curdled.) Then stir in the carrots.
• Add the carrot mixture to the flour mixture.
• Stir just until moistened.
• (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
• Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
• (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
• Then remove the muffins from the pan.
• Good served warm.

ORANGE CARROT MUFFIN

Steps:

• 1. preheat oven at 180 degrees and line a muffin tray.
• 2. Cream butter and sugar until light and fluffy.
• 3. add the eggs, one at a time mixing on medium each time.
• 4. sift flour and baking powder together and mix in the grated nutmeg.
• 5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
• 6. divide batter into muffin tray.
• 7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
• top with whipped cream or butter cream to have an instant cupcake.