Pecan Carrot Bread Or Muffins Food

APPLE-STREUSEL MUFFINS

Steps:

• Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a large bowl stir together all-purpose flour, whole wheat flour, the 1/3 cup brown sugar, the baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
• In a medium bowl lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in shredded apple. Spoon batter into prepared muffin cups, filling each about three-fourths full.
• In a small bowl combine pecans, flaxseed meal, and the 1 tablespoon brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
• Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

CARROT, APPLE AND PECAN MUFFINS

Steps:

• Preheat the oven to 375°F. Line two muffin tins with paper liners. Set aside.
• In a medium bowl, mix together the flour, sugars, baking soda and cinnamon until fully combined.
• Add in the eggs, milk, vanilla and oil until fully incorporated. Fold in the carrots, apples, cranberries, coconut and pecans.
• Divide the batter evenly into the prepared muffin tins and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.
• Allow to cool in the muffin tins for 5 minutes, then transfer to wire racks to cool completely.

EASY PECAN CARROT MUFFINS

Steps:

• Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
• In a large mixing bowl, whisk together all the dry ingredients.
• In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
• Pour the wet ingredients into the dry and mix until well combined.
• Fold in the grated carrots and pecan nuts.
• Transfer the batter to the prepared muffin pans, filling each hole to the top.
• Top with a sprinkle of chopped pecans (optional).
• Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
• Remove from the oven and allow to cool before serving.

HEALTHY PUMPKIN CARROT PECAN MUFFINS

Steps:

• Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard 12-cup muffin tin with 9 paper liners. Set aside.
• In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, chia seeds, baking soda, cinnamon, cardamom, ginger, allspice, cloves, and salt. Set aside.
• In a separate large mixing bowl, whisk together the pumpkin puree, sugar, melted coconut (or vegetable) oil, and vanilla unti smooth. Add the eggs, one at a time, and whisk until smooth. Add the flour mixture to the wet ingredients, stirring until all of the dry ingredients are just absorbed. Fold in the grated carrot, pecans, and currants (or raisins, if using).
• Using a spring-loaded cookie scoop, distribute the batter among the 9 muffin cups. The batter should reach close to the top of each cup. Sprinkle the tops of the muffins evenly with pumpkin seeds.
• Bake for 20 to 22 minutes, or until the muffins top spring back when lightly pressed and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan on a wire rack for 5 minutes, then remove from the pan and set on. a rack to cool completely. Muffins are best served slightly warm or at room temperature.

PECAN PEAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill 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 pans to wire racks. Serve warm.

CARROT AND CRANBERRY MUFFINS

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.

CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

CARROT, RAISIN & PECAN BREAD

Steps:

• Preheat oven to 375 degrees F.
• Combine sugar and oil; add eggs, one at a time.
• In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
• Stir into sugar-oil-egg mixture until combined; do not overmix.
• Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
• Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.

CARROT PECAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Grease a loaf pan and set aside.
• Sift the flour, baking powder, baking soda, cinnamon and salt into a large bowl. (Note: when sifting whole wheat flour a bit of bran will not pass through the sifter. Add that back to the bowl after sifting). Add the sugar and stir to blend.
• In a separate bowl, beat together the eggs, canola oil, and milk.
• Add the egg mixture to the dry ingredients, stirring just until the dry ingredients are moistened.
• Fold in the carrots and pecans.
• Pour the batter into the prepared loaf pan. Bake for approximately 1 hour or until a tester inserted in the center comes out clean.
• Allow to cool slightly. Remove from pan.
• Serve slices of warm bread with a pat of butter and a drizzle of honey. Store bread tightly wrapped in the refrigerator. Reheat slices in the microwave before serving.

GLUTEN-FREE CARROT PECAN SPICE MUFFINS

Steps:

• Preheat oven to 350F. Line a 12-count muffin tray with Parchment paper liners**. If using traditional paper liners, you will need to spray them with oil to prevent sticking
• For the wet mixture: In a blender or a deep bowl, combine the almond milk, dates, ½ cup (80g) of the raisins, the banana, and vanilla. Use the blender or use an immersion blender to puree the mixture until completely smooth, scraping down the sides of the bowl as needed. Be sure the mixture is completely smooth - let your blender run from 45-60 seconds to ensure the dried fruits are well-blended.
• For the gluten-free dry mixture: In a medium bowl, whisk together the oat flour, baking powder, baking soda, Pumpkin Pie Spice, and salt.
• To make the Gluten-Free Carrot Pecan Spice Muffins: Pour the wet mixture into the dry. Whisk together until well-combined. Add the remaining ¼ cup (40g) raisins, the shredded carrots, and the pecan pieces. Fold together until well-incorporated.
• Portion the batter evenly between 12 muffin tins, filling each one nearly to the top. Garnish each muffin with a pecan half, pressing the pecan into the batter lightly.
• Bake the muffins 30 minutes, until golden brown and a toothpick can be inserted and come out clean.
• Let cool 10 minutes before serving or storing.

BANANA CARROT MUFFINS

Steps:

• Pre-heat oven to 350°F. Line approximately 16 muffin tins.
• In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
• In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
• Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
• Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.

ZUCCHINI CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

PECAN CARROT BREAD OR MUFFINS

Steps:

• In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
• Add the remaining ingredients and mix just until blended (do NOT over mix).
• For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
• Bake at 350F until dark golden brown (about 1 hours).
• For muffins: Spoon batter into greased muffin cups.
• Bake at 350F until golden brown (about 45 minutes).

PECAN BREAD

Steps:

• Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (approximately 9" X 5" X 3") and line with parchment paper that slightly extends above the top edge of the pan, all the way around (see notes above the recipe for more detailed explanation). Set aside.
• In a small saucepan set over medium-high heat, add the butter, brown sugar, and salt. Allow to start melting and stir to combine. Bring to a boil, stirring occasionally, then remove from the heat and stir in the chopped pecans until well combined. Set aside to slightly cool.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend together the buttermilk, oil, and sugar until well-incorporated. Beat in the eggs, one at a time, and then the vanilla. Slowly stir the dry ingredients into the wet ingredients until just combined, then fold in the finely chopped toasted pecans.
• Pour the batter into the prepared loaf pan. Evenly pour about two-thirds of the pecan praline mixture over the top. Use a butter knife to gently swirl the pecan praline mixture into the bread, only going about halfway down into the batter (not all the way to the bottom). Pour the remaining pecan praline mixture over the top without swirling.
• Bake in preheated oven for 45 minutes. Lay a piece of foil over the top of the bread (so that the pecans on top don't burn) and then bake for 10 to 15 minutes longer, until a toothpick inserted in the center of the bread comes out clean (but be careful not to overbake).
• When the bread tests done, remove it from the oven and place the pan on a cooling rack for 15 minutes. Use the parchment paper sling to carefully lift the bread out of the pan and onto the cooling rack. You may gently peel back the parchment paper once the bread has cooled a bit more.

CARROT BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat the eggs.
• Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
• Stir in the carrots and 1 cup of the walnuts.
• Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
• Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
• Remove from oven and allow to cool 10 minutes before removing from loaf pan.

HEALTHY CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grate your carrots.
• Mix all ingredients in a blender until a chunky batter comes together.
• Pour batter into a greased or lined muffin tin. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
• Smear warm muffins with butter and/or honey. Attempt not to eat them all. Serve warm or cold ALL DAY LONG. ♡

CARROT-PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare muffin tins with Pam or liners. In small bowl soak raisins in orange juice for 15 minutes. Meanwhile in large bowl, stir together the rye flower, whole wheat flour, corn meal, baking powder, baking soda, and salt. Make a well in the center. In small bowl stir together the yogurt, sugar, egg and egg white until blended. Stir in the carrots, raisins and juice just until combined. Pour into dry ingredients until just combined. Do not overmix. Spoon 1/4 cup batter into each muffin cup and sprinkle with nuts. Bake 18-20 minutes until golden and toothpick comes out clean. Recipe by: Weight Watchers Posted to MC-Recipe Digest V1 #831 by [email protected] (Sandra L Hire) on Oct 8, 1997