Simple Whole Wheat Carrot Orange Muffins With Optional White C Food

WHOLE WHEAT CARROT-RAISIN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
• Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

WHOLE WHEAT CARROT MUFFINS

Steps:

• In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

WICKED WHOLE WHEAT ORANGE CARROT MUFFINS

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.

WHOLE WHEAT SUPER HEALTHY ORANGE MUFFINS

Steps:

• Preheat oven to 400º.
• Combine first 5 ingredients in a large bowl.
• Stir in carrot.
• Combine milk and next 5 ingredients into another bowl and stir well.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Bake at 400º for 20 minutes or until done.
• Remove from pans immediately, and cool on a wire rack.

KUMQUAT BREAKFAST MUFFINS

Steps:

• Clean and cut the kumquats.
• Mix all dry ingredients together.
• Mix eggs and oil (or margarine) with electric mixer. Add all other ingredients slowly.
• Scoop into muffin tins with an ice cream scoop. The batter will be runny.
• Bake for 10-15 minutes on medium heat.

SIMPLE WHOLE WHEAT CARROT ORANGE MUFFINS WITH (OPTIONAL) WHITE C

Steps:

• Mix eggs, sugar, oil, orange juice and orange juice in a mixing bowl.
• Add zested orange peel, grated carrots and cinnamon and mix.
• Slowly mix in whole wheat flour.
• (Optional) Pour mixture into muffin cups halfway and add one or two white chocolate wafers/chunks into the middle.
• Fill the muffin cups all the way to the top. There should just be enough for 12 cups.
• (Optional) Add remaining chocolate into the cups, pushing them down into the batter.
• Bake at 375 degrees farenheight for 20 mins or until toothpick comes out clean.