Carrotorangemuffins Recipes
ORANGE CARROT MUFFINS
Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange zest, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 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 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
AWESOME CARROT MUFFINS
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
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
CARROT-ORANGE MUFFINS
This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes. >>A healthy, not-too-sweet muffin, so add more honey or some sugar if you prefer your muffins sweeter. You can also substitute 1 cup coarsely grated zucchini for the carrots. (From a cookbook called "Healthy Hometown Favorites".)
Provided by Roosie
Categories Quick Breads
Time 35m
Yield 12-36 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
- In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
- In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
- Beat with a fork until well-combined.
- (The mixture will look curdled.) Then stir in the carrots.
- Add the carrot mixture to the flour mixture.
- Stir just until moistened.
- (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
- Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
- (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
- Then remove the muffins from the pan.
- Good served warm.
Nutrition Facts : Calories 118.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 131.5, Carbohydrate 21, Fiber 1.9, Sugar 4, Protein 3.6
CARROT ORANGE MUFFINS
Make and share this Carrot Orange Muffins recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
- Combine carrots and orange rind; add to flour mixture.
- Combine beaten eggs, oil and orange juice.
- Sir into dry ingredients until well mixed.
- Fill lined muffin cups 2/3 full.
- Bake at 400 for 20 minutes.
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