Carrot And Honey Muffins Recipes

HONEY GLAZED CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees. Fill a cupcake pan with paper liners or grease the pan if not using liners.
• In a large bowl combine the cinnamon, flour, sugar, baking powder, salt and carrots. Stir to combine. Add the melted butter, milk, eggs and vanilla to the bowl. Stir the ingredients together until just moistened. Spoon batter into muffin liners until3/4 full. Bake 22 - 26 minutes or until a toothpick inserted comes out clean. Remove from oven to a cooling rack. Cool to warm. Dip the muffin tops in the Honey Glaze.
• In a small saucepan, combine the honey, butter and orange zest. Cook on low heat, whisking until butter has melted and ingredients are well combined. Dip the warm muffin tops in the glaze.

CARROT HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.

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.

CLEAN CARROT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
• Mix together oats and flaxseeds in a small bowl.
• Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

HONEY CARROT AND DATE MUFFINS

Steps:

• Preheat oven to 180C/350°F.
• Sift flours, baking powder and salt and mix evenly.
• Melt the honey in a small saucepan on low heat.
• Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
• Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
• Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

CARROT COCONUT MUFFINS WITH HONEY BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oil cooking spray; set aside.
• Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.
• Combine butter and honey in a mixing bowl. Blend with an electric mixer until combined and fluffy. Serve with warm muffins.

CARROT AND HONEY MUFFINS

Steps:

• Mix flour, baking soda & spice together.
• Stir in sugar.
• Make a well in mixture and add honey.
• Add carrot & raisins.
• Beat the oil and eggs together and add to the mixture.
• Stir just to moisten. Do not overmix.
• Add mix evenly to a 12 hole muffin pan.
• Bake at 200'C for 20 minutes.
• Remove from oven and allow to cool in muffin pans for 10 minutes before turning out onto a wire rack.