APPLE CARROT GINGER MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the brown sugar, grated carrots, grated apples, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
- Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
- Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
- Bake at 350 degrees Fahrenheit for about 17-18 minutes or until golden brown.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 22 mg, Sodium 119 mg, Fiber 1 g, Sugar 11 g, Calories 98 kcal, UnsaturatedFat 2 g
APPLE, CARROT, AND GINGER MUFFINS
A good-for-you carrot and apple muffin that provides a hefty hit of ginger.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g
CARROT GINGER MUFFINS
Bake up a batch of these fluffy, flavourful, vegan, gluten free carrot ginger muffins to serve at breakfast, brunch, or at snack time!
Provided by Gwen Leron
Categories Snack
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
- In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
- Slowly add the dry mixture to the wet mixture and stir until combined.
- Fold in the carrots and raisins until well incorporated.
- Divide batter into the 12 muffin cups.
- Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 185 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Sodium 159 mg, Fiber 3 g, Sugar 14 g
CARROT GINGER MUFFINS
These carrot ginger muffins have the same flavors of carrot cake, including cinnamon, golden raisins, and pecans. Now you can have your cake every day without too much guilt!
Provided by Karen Kerr
Categories Muffins
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil.
- Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool.
- In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt.
- Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined.
- Fold in the carrots, raisins, and pecans.
- Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack.
- Store the muffins in an airtight container.
Nutrition Facts :
CARROT GINGER BRAN MUFFINS
From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Carrots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.
Provided by Anomalyk
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Boil juice over high heat until it becomes syrupy. Set aside and let cool.
- In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
- In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
- Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7
DOUBLE GINGER CARROT MUFFINS {BIG ONES]
Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.
Provided by katew
Categories Quick Breads
Time 1h
Yield 10-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven 160°C.
- Grease muffin tins.
- Combine sugar, oil, ginger and vanilla.
- Whisk then add eggs, beat till creamy.
- Stir in pineapple and carrot.
- Add sifted flour,salt, baking soda, ginger and cinnamon.
- Add coconut - mix all together.
- Spoon into greased muffin tins.
- Bake 30 - 40 minutes.
- When cool they can be frosted with cream chees frosting if desired.
Nutrition Facts : Calories 404.6, Fat 19.5, SaturatedFat 3.7, Cholesterol 63.5, Sodium 125.4, Carbohydrate 52.8, Fiber 2.3, Sugar 26.5, Protein 5.6
GLUTEN-FREE CARROT GINGER MUFFINS
No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet.
Provided by Lighthouse Rita
Categories Quick Breads
Time P1DT1h30m
Yield 24 mini muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix first six dry ingredients together. .
- In separate bowl mix the rest of the ingredients.
- Mix ingredients together.
- Spoon into muffin tins.
- Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.
Nutrition Facts : Calories 386.5, Fat 23.5, SaturatedFat 19, Cholesterol 93, Sodium 477.8, Carbohydrate 45, Fiber 2, Sugar 38.4, Protein 4.4
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