Curry Spiced Carrot And Date Muffins Recipes

SPICED CARROT MUFFINS

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 AND DATE MUFFINS - GLUTEN FREE

Steps:

• Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside.
• Preheat oven to 375°F
• Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
• Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients.
• Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool on a wire rack.

CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
• In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.

CURRY-SPICED CARROT AND DATE MUFFINS

Steps:

• Preheat oven to 190C/375°F.
• Line a muffin tin with paper muffin cases.
• In a bowl, whisk together the dry ingredients - flour, xanthan gum, baking powder, curry powder, and salt.
• In a separate bowl, mix the wet ingredients - coconut oil, sugar, and egg.
• Mix the wet ingredients into the dry.
• Fold in the carrots and dates.
• Scoop 80ml of batter into each muffin case.
• Bake for 20 minutes.
• Transfer to a cooling rack and leave to cool completely.

CARROT AND SPICE MUFFINS

Steps:

• 1. In medium bowl stir together flour, baking powder, cinnamon, salt and nutmeg. Set aside.2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and milk. Let stand about 2 minutes or until cereal softens. Add carrots, apple, egg substitute, brown sugar, coconut and oil. Beat well. Add flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.*NOTE: If desired, replace egg substitute with 2 slightly beaten eggs.