Vitamin A Attack Pumpkin Carrot Muffins Food

HEALTHY CARROT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line or grease a large muffin pan.
• In a large bowl, whisk together the dry ingredients: flour, grated carrots, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
• In another bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until combined together.
• Using a spatula, fold the wet ingredients into the dry until the ingredients are just combined (no dry ingredients are visible).
• Scoop into the muffin cups, filling each ¾ full. Top with pumpkin seeds if you like (pressing the seeds down gently).
• Bake for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy!

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

VITAMIN A ATTACK - PUMPKIN CARROT MUFFINS

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.

JUMBO CARROT PROTEIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
• Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
• Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Pour the wet mixture into the dry and stir until just combined. It will be a bit lumpy.
• Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
• Bake muffins in the preheated oven until golden and a toothpick inserted into the middle of the largest muffin comes out clean, about 15 minutes. Cool the muffins on a cooling rack for at least 10 minutes before serving.

CARROT AND PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
• Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
• Wait 5 minutes before removing muffins from pan and then put on a plate to cool.