Carrot Currant Spice Muffins Recipes

CARROT-CURRANT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.
• Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.
• Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.

CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
• In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

AWESOME CARROT MUFFINS

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.

CHA-CHING! CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400°F.
• Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
• Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
• Stir the wet and dry ingredients together until just moistened.
• Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

CARROT AND DRIED-CURRANT MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.
• Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.
• Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.
• Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.
• Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.

CARROT AND SPICE MUFFINS

Steps:

• 1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.*NOTE: If desired, replace egg substitute with 2 slightly beaten eggs.

SPICED CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

CARROT AND SPICE MUFFINS

Steps:

• 1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.*NOTE: If desired, replace egg substitute with 2 slightly beaten eggs.

CARROT-CURRANT SPICE MUFFINS

Steps:

• Heat currants and 1 c water in a small saucepan over low heat until plump, about 20 minutes.
• Drain and cool.
• Mix together flours, leavening and spices.
• Set aside.
• Grate carrots and set aside.
• Preheat oven to 350°F.
• Put eggs in mixing bowl and beat to blend.
• Beat in oil and sugar on medium until combined.
• Reduce speed to low and add the flour mixture in three batches until just combined.
• DO NOT OVERMIX.
• Just barely holding everything together will make a better texture.
• Fold in the carrots and currants until equally distributed.
• Pour batter into 12 paper-lined muffin cups, heaping batter on each muffin until all is used.
• Bake until tops are golden and a toothpick tests clean in the center of a center muffin, about 25 minutes.
• Remove tin to a wire rack and cool for 10 minutes.
• Remove muffins and cool completely on rack.