Double Ginger Carrot Muffins Big Ones Recipe For Stuffed

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CARROT GINGER MUFFINS



Carrot Ginger Muffins image

These carrot ginger muffins have the same flavors of carrot cake, including cinnamon, golden raisins, and pecans. Now you can have your cake every day without too much guilt!

Provided by Karen Kerr

Categories     Muffins

Yield 12 muffins

Number Of Ingredients 15

1/2 cup (60 grams) pecans, roughly chopped
1 cup buttermilk or soy milk
3/4 cup (165 grams) packed light brown sugar
7 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon vanilla
2 cups (290 grams) whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cups (190 grams) peeled and shredded carrots (about 3 carrots)
1/2 cup (80 grams) golden raisins

Steps:

  • Heat the oven to 350 degrees F.
  • Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil.
  • Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool.
  • In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract.
  • In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt.
  • Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined.
  • Fold in the carrots, raisins, and pecans.
  • Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack.
  • Store the muffins in an airtight container.

Nutrition Facts :

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING



Fluffy Carrot Muffins with Cream Cheese Frosting image

These delicious carrot muffins are light and fluffy.

Provided by anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

1 ⅓ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups grated carrot
¼ cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 ½ cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
  • Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
  • Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
  • Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 45.7 g, Cholesterol 56.9 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.8 g, Sodium 366.4 mg, Sugar 33.3 g

CARROT CAKE MUFFINS WITH CINNAMON GLAZE



Carrot Cake Muffins with Cinnamon Glaze image

Tasty muffins with a tangy spicy glaze!

Provided by TPADULA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 18

2 ¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
1 cup brown sugar
⅔ cup white sugar
1 cup flaked coconut
2 eggs
½ cup vegetable oil
½ cup buttermilk
3 carrots, grated
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon vanilla extract
1 cup sifted confectioners' sugar
1 teaspoon ground cinnamon
2 tablespoons buttermilk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
  • In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
  • Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
  • In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 33.3 g, Cholesterol 15.8 mg, Fat 6 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 95.8 mg, Sugar 22.9 g

GLUTEN-FREE CARROT GINGER MUFFINS



Gluten-Free Carrot Ginger Muffins image

No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet.

Provided by Lighthouse Rita

Categories     Quick Breads

Time P1DT1h30m

Yield 24 mini muffins, 6 serving(s)

Number Of Ingredients 12

2 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon clove
1/2 cup shredded coconut
3 eggs
1/2 cup coconut oil, melted
1/2 cup honey or 1/2 cup syrup
2 tablespoons ginger
1 cup grated carrot
3/4 cup raisins, soaked in water for 15 minutes and drained

Steps:

  • Mix first six dry ingredients together. .
  • In separate bowl mix the rest of the ingredients.
  • Mix ingredients together.
  • Spoon into muffin tins.
  • Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.

Nutrition Facts : Calories 386.5, Fat 23.5, SaturatedFat 19, Cholesterol 93, Sodium 477.8, Carbohydrate 45, Fiber 2, Sugar 38.4, Protein 4.4

DOUBLE GINGER CARROT MUFFINS {BIG ONES]



Double Ginger Carrot Muffins {big Ones] image

Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.

Provided by katew

Categories     Quick Breads

Time 1h

Yield 10-12 muffins

Number Of Ingredients 13

1 cup raw sugar
3/4 cup vegetable oil
1 tablespoon fresh ginger
1 teaspoon vanilla
3 eggs
1 cup crushed pineapple, drained
2 cups carrots, grated
1 pinch salt
1/2 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 cup desiccated coconut
2 1/2 cups self raising flour

Steps:

  • Heat oven 160°C.
  • Grease muffin tins.
  • Combine sugar, oil, ginger and vanilla.
  • Whisk then add eggs, beat till creamy.
  • Stir in pineapple and carrot.
  • Add sifted flour,salt, baking soda, ginger and cinnamon.
  • Add coconut - mix all together.
  • Spoon into greased muffin tins.
  • Bake 30 - 40 minutes.
  • When cool they can be frosted with cream chees frosting if desired.

Nutrition Facts : Calories 404.6, Fat 19.5, SaturatedFat 3.7, Cholesterol 63.5, Sodium 125.4, Carbohydrate 52.8, Fiber 2.3, Sugar 26.5, Protein 5.6

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