Carrot Muffins Recipes

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CARROT MUFFINS



Carrot Muffins image

When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 8

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup whole milk
1 large egg
2 tablespoons canola oil
2 tablespoons sugar
1 medium carrot, sliced

Steps:

  • In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 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 :

CARROT MUFFINS



Carrot Muffins image

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

1 cup (140 g/5 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (, optional)
1/8 teaspoon ground cloves (, optional)
1/2 cup (100 g/ 3.5 oz) granulated sugar
1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
2 large eggs
1/2 cup canola oil ((or vegetable, safflower))
1 teaspoon pure vanilla extract
180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
1/2 cup (50 g) walnuts, roughly chopped
1/2 cup shredded coconut

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.

AWESOME CARROT MUFFINS



Awesome Carrot Muffins image

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

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

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

HEALTHY CARROT MUFFINS



Healthy Carrot Muffins image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

Steps:

  • Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
  • Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
  • Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
  • Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams

BASIC CARROT MUFFINS



Basic Carrot Muffins image

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

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs, beaten
3/4 cup buttermilk or 3/4 cup soured milk
1/3 cup cooking oil
1 1/2 cups carrots, grated
white sugar

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

CARROT MUFFINS



Carrot Muffins image

Delicious carrot muffins that are full of flavour!

Provided by ChloeFrances4792

Time 30m

Yield Makes 12 muffins

Number Of Ingredients 9

150g margarine
250g carrots
200g sugar
200g flour
1.5tsp cinnamon
2tsp baking powder
2 large eggs
125g sultanas
50g nuts

Steps:

  • Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
  • Top and tail, then peel and grate the carrots.
  • Combine the carrots, sugar and margarine in a bowl.
  • Sift in the flour, cinnamon and baking powder.
  • Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
  • Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.

EXTREMELY EASY CARROT MUFFINS



Extremely Easy Carrot Muffins image

Make and share this Extremely Easy Carrot Muffins recipe from Food.com.

Provided by Jessie_loves_desser

Categories     Dessert

Time 45m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup unsweetened applesauce
3/4 cup brown sugar
3 cups shredded carrots

Steps:

  • Preheat oven to 350°F (175°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, apple sauce 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 or eat immediately.

SPICED CARROT MUFFINS



Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

CARROT MUFFINS



Carrot Muffins image

An easy Carrot Muffins recipe.

Categories     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 18 muffins

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
1/4 pound carrots
1/2 cup pecans
1/2 cup raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup corn oil
2 teaspoons vanilla
1 Granny Smith apple

Steps:

  • Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
  • Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
  • In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
  • Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

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