Orange Carrot Muffins Food
ORANGE CARROT MUFFINS
Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT-ORANGE MUFFINS
This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes. >>A healthy, not-too-sweet muffin, so add more honey or some sugar if you prefer your muffins sweeter. You can also substitute 1 cup coarsely grated zucchini for the carrots. (From a cookbook called "Healthy Hometown Favorites".)
Provided by Roosie
Categories Quick Breads
Time 35m
Yield 12-36 muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 118.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 131.5, Carbohydrate 21, Fiber 1.9, Sugar 4, Protein 3.6
CARROT ORANGE MUFFINS
Make and share this Carrot Orange Muffins recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
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.
ORANGE CARROT MUFFIN
Make and share this Orange Carrot Muffin recipe from Food.com.
Provided by Pretty Eats
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 239, Fat 9.5, SaturatedFat 5.7, Cholesterol 53.4, Sodium 79.4, Carbohydrate 34.9, Fiber 1.4, Sugar 14.8, Protein 4
ORANGE-MARMALADE MUFFINS
These delicious muffins came out of my Classic Holiday Cooking book and are as easy as they are good. I like to serve these on Christmas morning with my Kids Favorite Breakfast Casserole.
Provided by Denise in da Kitchen
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease muffin cups or line with paper bake cups.
- Stir together flour, sugar, and baking powder.
- Make a well in the center.
- Combine eggs, sour cream, marmalade, butter, and vanilla.
- Add sour cream mixture all at once to flour mixture.
- Stir till moistened.
- Fill the muffin cups 2/3 full.
- Bake in a 400°F oven 20 to 25 minutes.
WICKED WHOLE WHEAT ORANGE CARROT MUFFINS
These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!
Provided by LinnieDeLuxe
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 33.5 g, Cholesterol 62 mg, Fat 8.1 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 378.8 mg, Sugar 16.2 g
CARROT MUFFINS
I've tried many variations of carrot muffins, and these are by far the best! They aren't too sweet, they have the perfect amount of carrots in them, they stay moist, and they're good for you!!!
Provided by Mairead Kelly
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 15.5, Sodium 289.5, Carbohydrate 27.5, Fiber 2.1, Sugar 10.7, Protein 3.3
CARROT MUFFINS
Delicious carrot muffins that are full of flavour!
Provided by ChloeFrances4792
Time 30m
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
- Top and tail, then peel and grate the carrots.
- Combine the carrots, sugar and margarine in a bowl.
- Sift in the flour, cinnamon and baking powder.
- Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
- Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.
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