Vitamin A Attack Pumpkin Carrot Muffins Food
VITAMIN A ATTACK - PUMPKIN CARROT MUFFINS
Pumpkin-carrot, whole grain, low fat muffins. Haven't tried yet- sound like they could be really good! Substitute soy milk for vegan muffins. Could also add raisins, coconut, toasted nuts or pumkin seeds or dried blueberries... Not sure on the yield, its a guesstimate.
Provided by cinnamin
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Mix milk, sugar, syrup, pumpkin and carrots.
- In a seperate bowl, mix flour, wheat bran, oats, flax seeds, baking powder, and spice.
- Mix everything together, then add nuts or whatever add-ins you like.
- Pour into greased or paper cup lined muffin tin.
- Bake 25-35 minutes or until done.
- For Vegan use the soy milk option.
Nutrition Facts : Calories 109.1, Fat 2.3, SaturatedFat 0.3, Cholesterol 0.2, Sodium 337.2, Carbohydrate 20.2, Fiber 5.7, Sugar 1.9, Protein 4.7
PUMPKIN CARROT MUFFINS WITH VANILLA FROSTING
Easy to make and delicious. If you don't have a cake decorating bag you can use a sturdy plastic bag, cut a tiny bit off one corner, insert a decorate tip, and use that instead. I used pumpkin pie spice mix found in recipe #401184 description; 1-1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg and measured out 1 teaspoon for this recipe, and put the rest in a clean spice jar for use later. For the icing, I couldn't find vanilla bean paste so I just used vanilla extract. I sprinkled the top of the icing on the muffins with sifted cinnamon. From www.foodnetwork.ca, recipe by Anna Olson. Times given are estimates. Next time I make these I think I will add raisins and nuts too.
Provided by foodtvfan
Categories Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 21
Steps:
- MUFFINS.
- Preheat oven to 350 degrees Fahrenheit.
- Grease 24 muffin cups or line with paper cups.
- Cream butter, granulated sugar and brown sugar until evenly combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in pumpkin puree, sour cream and vanilla.
- In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and ginger.
- Stir flour mixture into pumpkin mixture; stir in finely grated carrots.
- Use an ice cream scoop with release lever to spoon batter into prepared tins.
- Bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean.
- Cool for 15 minutes in the tin; remove and cool completely.
- FROSTING:.
- Beat butter with electric beaters until fluffy.
- Add the 2 cups of icing sugar, plus milk and vanilla.
- Beat for 3 minutes on high speed until fluffy.
- Add additional 1 to 2 cups sifted icing sugar until frosting is a fluffy, spreadable consistency.
- Spread frosting generously onto each muffin using a pastry bag and decorating tip.
Nutrition Facts : Calories 219.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 38.6, Sodium 182.3, Carbohydrate 32.9, Fiber 0.5, Sugar 24, Protein 2
PUMPKIN-CHIA SEED MUFFINS ADAPTED FROM MOM-A-LICIOUS BY DO
Healthy Cooking c/o Oprah and Dr. Oz These muffins are delicious, easy to make and great for you. Enjoy them hot out of the oven and keep extra for lunchtime snacks for the kids (or you) during the week. Pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current studies link diets rich in foods with beta-carotene to reducing the risk of certain types of cancer and protection against heart disease. Chia seeds can be found at some health food stores.
Provided by DEckhardt
Categories Lunch/Snacks
Time 50m
Yield 12 Muffins
Number Of Ingredients 14
Steps:
- Can substitute 1 cup Maple Syrup with 1/2 cup agave nectar.
- Pre-heat oven to 350°.
- Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
- Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.
Nutrition Facts : Calories 189.4, Fat 5.7, SaturatedFat 1, Cholesterol 35.2, Sodium 322, Carbohydrate 32.3, Fiber 1.8, Sugar 16.8, Protein 3.4
TOO EASY PUMPKIN CARROT CAKE MUFFINS
This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!
Provided by CallMeBubbles
Categories Quick Breads
Time 23m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees.
- Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
- Pour into 24 paper lined muffin cups. Bake 18 minutes.
- ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
- ***Can substitute spice cake mix for the carrot cake mix.
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