Breakfast Carrot Muffins Recipes
SOFT & MOIST CARROT MUFFINS
Steps:
- Preheat oven to 375°F. Greased or line muffin tins.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt.
- Whisk sugar, oil, and eggs in a separate bowl.
- Stir egg mixture into dry ingredients just until combined.
- Lightly fold in carrots, apples and raisins.
- Divide the mixture into prepared muffin tins
- Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g
AWESOME CARROT MUFFINS
I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.
Provided by MECHELLE
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g
BREAKFAST CARROT MUFFINS
These muffins are yummy (and fat free). Don't be put off by the fact that they contain baby food! If you are following Weight Watchers, I've calculated 3 points per muffin.
Provided by tootyflooty
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.
- Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.
- Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.
- Combine wet and dry mixtures just until flour is moistened.
- Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test").
Nutrition Facts : Calories 165.1, Fat 0.6, SaturatedFat 0.1, Sodium 161.9, Carbohydrate 38.2, Fiber 2.3, Sugar 18.8, Protein 4
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