Sour Cream Carrot Muffins Food

SOUR CREAM CARROT MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
• Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
• Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
• Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.

SOUR CREAM CARROT MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray muffin pan with coconut oil spray or line paper cups if using.( I used 12 cups muffin pan)
• Mix egg with sour cream ,add sugar, cream and butter. Add all dry ingredients and stir.
• Add shredded carrots, stir very well.
• Spoon batter into muffing pan and bake for about 20-25 minutes. Let cool in a pan
• Combine cream cheese and powdered sugar. just using a fork and then spread it on your carrot muffins.

CARROT MORNING MUFFINS

Steps:

• Preheat oven to 375°F Grease 12 muffin tins.
• In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
• Stir in carrots, coconut, and raisins.
• Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
• Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
• Cool for five minutes on a wire rack before removing from pan.

MORNING MUFFINS

Steps:

• In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. , Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

SOUR CREAM CARROT CAKE

Steps:

• Grease a 20cm ring tin, line the base with paper; grease paper.
• Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.
• Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.
• Turn on to rack to cool.
• When cold spread with icing and decorate with walnut halves.
• CREAM CHEESE ICING:- Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
• ** I don't bother icing this, good one.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CARROT CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
• In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
• In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.