CARROT-WALNUT MUFFINS
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
- Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
- Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
- Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
- Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
CARROT AND CRANBERRY MUFFINS
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
CARROT RAISIN NUT MUFFINS
Inspired by the muffins at Java House, these have a body like a carrot cake and coffeecake-style topping.
Provided by TeaLeavesGreen
Categories Quick Breads
Time 1h5m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 19
Steps:
- Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften.
- Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
- Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
- In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
- Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
- Distribute topping mix on top of muffin batter.
- Bake at 350 degrees for 20 minutes.
- Let cool, then remove from pan and eat!
Nutrition Facts : Calories 144.2, Fat 5.5, SaturatedFat 1.4, Cholesterol 15.3, Sodium 118.1, Carbohydrate 22.6, Fiber 2.2, Sugar 12.5, Protein 2.9
COCONUT CARROT MUFFINS
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. -Brittany Carrington, Tehachapi, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 375mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT WALNUT MUFFINS
Make and share this Carrot Walnut Muffins recipe from Food.com.
Provided by Craxy Lulu
Categories Quick Breads
Time 30m
Yield 22 muffins, 22 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- I use muffin papers but you could grease muffin pans if you prefer. Depending on how full you make your muffin cups this recipe yields between 22-24 muffins, about 2 dozen.
- Mix dry ingredients in a large bowl
- Add oil and eggs to dry ingredients and stir until smooth.
- Fold in grated carrots until all of them are wet with the batter (it will look like a giant carrot mess with hardly any batter to hold it together just make sure all of the carrots contact batter) then add the nuts if you choose to use them.
- Scoop into muffin cups. I use a 1/2 cup measure and fill them all the way since these muffins don't rise very much.
- Take out when just starting to brown. This takes about 17-19 minutes in my oven then I turn the oven down to 325 for another 3-5 minutes to make sure the middles get all the way cooked.
- Do not eat until cooled at least partially. They are really wet and fall apart when hot but cool to a nice moist but firm texture if you don't over cook them and let them cool most of the way before you eat them. My family has hard time waiting but they are always better 20 minutes later.
CARROT RAISIN MUFFINS
Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
More about "carrot walnut craisin muffins recipes"
MOIST CARROT WALNUT MUFFINS - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
4.7/5 (6)Category MuffinCuisine BreakfastTotal Time 35 mins
- Put all dry ingredients in a medium bowl and set aside (flour, cinnamon, cloves, baking powder)
CARROT MUFFINS WITH RAISINS AND WALNUTS - CLASSIC …
From classic-recipes.com
4.3/5 (15)Total Time 35 minsCategory Breakfast, Sweet BreadsCalories 287 per serving
- Line a 12-cup muffin pan with paper liners. Heat orange juice just to a simmer on the stovetop or in the microwave. Add raisins or currants and remove from heat. Set aside.
- In a mixing bowl with an electric mixer, beat the sugar with the vegetable oil, eggs, vanilla, and orange zest until well blended.
- Combine the flour, baking powder, soda, salt, and spices in a separate bowl and blend with a spoon or whisk. Add the flour mixture to the first mixture and stir just until all of the ingredients are moistened.
CARROT MUFFINS WITH WALNUTS AND CREAM CHEESE SPREAD …
From thespruceeats.com
4.2/5 (26)Total Time 40 minsCuisine Southern, U.S. RegionalCalories 267 per serving
CARROT AND WALNUT MUFFIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HEALTHY CARROT RAISIN BRAN MUFFINS - AMY'S HEALTHY …
From amyshealthybaking.com
CRAISIN CARROT MUFFINS - COFFEE WITH US 3
From coffeewithus3.com
CARROT OATMEAL MUFFINS WITH WALNUTS & RAISINS
From easyrealfoodrecipes.com
HEALTHY CARROT MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
CRAISIN MUFFINS - MY RECIPE TREASURES
From myrecipetreasures.com
10 BEST CARROT RAISIN MUFFINS RECIPES | YUMMLY
From yummly.com
PUMPKIN CARROT WALNUT MUFFINS - BONITA'S KITCHEN
From bonitaskitchen.com
10 BEST WALNUT AND RAISIN MUFFINS RECIPES | YUMMLY
From yummly.com
CARROT RAISIN MUFFINS - THYME & LOVE
From thymeandlove.com
GINGER-CARROT MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
HEALTHY CARROT AND WALNUT MUFFIN - LITTLE BIG H
From littlebigh.com
WHOLE WHEAT CARROT WALNUT RAISIN MUFFINS RECIPE
From recipeland.com
CARROT, WALNUT, AND RASIN MUFFINS - MONARCH & MILKWEED
From monarchandmilkweed.com
FRESH BANANA WALNUT & CARROT CRAISIN BREAD (OR MUFFINS!)
From bigoven.com
SIMPLE MOIST CARROT MUFFINS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
CARROT-WALNUT MUFFINS
From yogajournal.com
HEALTHY CARROT WALNUT MUFFINS - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
SPICY CARROT WALNUT MUFFINS | JUST PLAIN COOKING
From justplaincooking.ca
JUMBO CARROT MUFFINS WITH CREAM CHEESE ICING - SHE'S NOT COOKIN'
From shesnotcookin.com
CARROT WALNUT CRAISIN MUFFINS
From pinterest.com
VEGAN CARROT MUFFINS - LOVING IT VEGAN
From lovingitvegan.com
HEALTHY CARROT MUFFINS | DATES & RAISINS - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
WHOLE GRAIN CARROT CAKE MUFFINS WITH WALNUTS - FIT FOODIE FINDS
From fitfoodiefinds.com
CARROT RAISIN AND WALNUT MUFFINS – SEMI SCRATCHED
From semiscratched.com
CARROT & WALNUT MUFFINS RECIPE | WOOLWORTHS
From woolworths.com.au
CARROT WALNUT BRAN MUFFINS RECIPE - APRIL J HARRIS
From apriljharris.com
CARROT CAKE WITH WALNUTS AND RAISINS - THERESCIPES.INFO
From therecipes.info
EASY VEGAN CARROT MUFFINS - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
CARROT OAT WALNUT MUFFINS - #FOODBYJONISTER
From foodbyjonister.com
CARROT APPLE CRAISIN MINI MUFFINS - PUDGE FACTOR
From pudgefactor.com
THE GOOD DISH MICROWAVE CARROT RAISIN WALNUT MUFFIN
From gooddishtv.com
CARROT WALNUT CRAISIN MUFFINS
From pinterest.ca
CARROT WALNUT CRANBERRY MUFFINS - BLOGGER
From galeobrien.blogspot.com
CARROT, COCONUT, AND WALNUT MUFFINS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
CARROT MUFFINS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
PIN ON MUFFIN RECIPES
From pinterest.co.uk
SOFT & MOIST CARROT MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love