CARROT-APPLE MUFFINS
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g
CARROT CAKE MUFFINS
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
Provided by Martha Rose Shulman
Categories breakfast, brunch, easy, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
- Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 13 grams, TransFat 0 grams
CARROT BRAN MUFFINS
With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
CHA-CHING! CARROT SPICE MUFFINS
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.
Provided by Roosie
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 16
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.
Nutrition Facts : Calories 135.3, Fat 6.6, SaturatedFat 1, Cholesterol 10.6, Sodium 134.9, Carbohydrate 18.1, Fiber 1.9, Sugar 8.6, Protein 2.8
CARROT SPICE MUFFINS
Yield Serving Size: 12 to 14 large muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F (190°C). Line 12 muffin pans with paper liners.
- Beat eggs and oil until light.
- Stir in carrots.
- Add next 8 ingredients Stir just until moistened.
- Stir in nuts and raisins.
- Fill prepared muffin cups 3/4 full.
- Combine nuts and brown sugar for topping in small mixing bowl. Sprinkle on top of muffins.
- Bake in preheated oven for 25 to 30 minutes or until top springs back when lightly touched.
EASY PECAN CARROT MUFFINS
The perfect moist and tender carrot muffins studded with pecans and perfectly spiced are a true treat, any time of the day.
Provided by Alida Ryder
Categories Baking
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/350°F and place paper liners in standard muffin pans.
- In a large mixing bowl, whisk together all the dry ingredients.
- In a separate bowl or jug, whisk together the eggs, oil, buttermilk and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Fold in the grated carrots and pecan nuts.
- Transfer the batter to the prepared muffin pans, filling each hole to the top.
- Top with a sprinkle of chopped pecans (optional).
- Place the pans in the oven and bake for 20-25 minutes until a skewers inserted comes out clean.
- Remove from the oven and allow to cool before serving.
Nutrition Facts : Calories 309 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 246 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
BASIC CARROT MUFFINS
The original recipe is in the Mostly Muffins Cookbook from Company's Coming. I made them today and they were wonderful. I made a few alterations to their version and it was so good that that is the one that I am posting. ;)
Provided by Saturn
Categories Quick Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°C.
- Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
- Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
- Add grated carrot. Stir until just moistened.
- Divide evenly among 12 greased muffin cups.
- Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
- Bake for 20 - 22 minutes or until pick comes out clean.
- Let stand in pan for 5 minutes before removing to wire rack to cool.
- **There are a few variations listed in the book.
- Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
- Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).
Nutrition Facts : Calories 196.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 35.9, Sodium 222.3, Carbohydrate 29.4, Fiber 1.9, Sugar 13.3, Protein 4.1
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
CARROT MUFFINS
These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.
Provided by Shiran
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/180C. Line a muffin pan with paper liners.
- In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
- Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
- Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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HEALTHY CARROT MUFFINS RECIPE - COOKIE AND KATE
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4.7/5 (360)Calories 247 per servingCategory Baked Goods
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
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4.8/5 (6)Total Time 45 minsCategory BreakfastCalories 202 per serving
- If needed, cook the quinoa. Be careful not to overcook or use more than the necessary amount of water. The quinoa grains should be tender but still separate, rather than mushy and clumped together. When ready to bake, preheat your oven oven to 350 degrees F. Line a standard muffin tin with paper liners or lightly coat with cooking spray.
- In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.
- In a small bowl or large measuring cup, whisk together the egg, buttermilk, yogurt, oil, and vanilla. Add the milk mixture to the quinoa mixture and stir by hand, just until combined. Gently fold in the carrots and any desired mix-ins. Divide among the muffin cups.
- Bake 25 to 28 minutes, until a toothpick inserted into the center of a muffin comes out clean. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place on the wire rack to cool completely. Enjoy plain or with a smear of peanut butter, apple butter, or a bit of softened, salted butter.
CARROT CAKE MUFFINS - MARSHA'S BAKING ADDICTION
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Reviews 7Calories 397 per servingCategory Cupcakes & Muffins
- In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the grated carrots. The mixture will be thick and somewhat lumpy.
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Cuisine AmericanTotal Time 25 minsCategory BreadCalories 207 per serving
- Sift together flour, wheat flour, baking powder, baking soda, salt, cinnamon and ground ginger and add it to the wet ingredients until just combined on the lowest speed setting.
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5/5 (4)Total Time 30 minsCategory Baked GoodsCalories 223 per serving
- Preheat oven to 375 F. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- In a large bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or heavy cream with lemon juice). Pour dry ingredients into the wet ingredients and stir with a spatula until most of the flour is mixed in. Add grated carrots and fold in until just combined.
- Line a muffin tin with muffin liners or spray the inside with nonstick baking spray. Spoon enough batter into each mold so they are 90% full. Bake on a rack in the top third of your oven for 20 to 25 minutes, or until a cake tester comes out clean.
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