Simple Carrot Muffins Food

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.

EXTREMELY EASY CARROT MUFFINS

Steps:

• Preheat oven to 350°F (175°C).
• Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
• Combine egg mixture and flour mixture; mix just until moistened.
• Fold in carrots and drained raisins.
• Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes.
• Let cool for 30 minutes or eat immediately.

BASIC CARROT MUFFINS

Steps:

• Preheat oven to 375°C.
• Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
• Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
• Add grated carrot. Stir until just moistened.
• Divide evenly among 12 greased muffin cups.
• Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
• Bake for 20 - 22 minutes or until pick comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.
• **There are a few variations listed in the book.
• Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
• Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).

CARROT MUFFINS

Steps:

• Preheat oven to 350-degrees F.
• Grease or prepare muffin pans with paper liners.
• Beat sugar and oil in bowl.
• Add eggs to bowl and blend well.
• In seperate bowl, sift dry ingredients (flour- salt).
• Stir dry ingredients into batter, blending well.
• Fold in carrots, nuts and raisins.
• Spoon batter into muffin tins, filling 2/3 full.
• Bake for 35-40 minutes or until tooth pick tests clean.

HEALTHY CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
• Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
• Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
• Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

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.

APPLE CARROT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.

CARROT MUFFINS

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.

CARROT MUFFINS

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 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 PINEAPPLE MUFFINS

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

CARROT MUFFINS

Steps:

• Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
• In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
• Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.