Golden Nugget Carrot Muffins Recipes

GOLDEN HARVEST MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
• Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

AWESOME CARROT MUFFINS

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.

CARROT-WALNUT MUFFINS

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.

GOLDEN CARROT MUFFINS:

Steps:

• Preheat oven to 350 degrees F and place rack in center of oven
• Place paper liners in 18 muffin cups.
• Chop walnuts
• Peel and finely grate the carrots and apple. Set aside.
• In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
• Stir in the nuts and coconut.
• Set aside.
• In a separate bowl, beat together eggs, oil ands vanilla.
• Add the rest of the ingredients and stir until just incorporated
• Fill muffin cups and bake for 20-25 minutes or until an inserted toothpick comes out clean.
• Remove from oven and cool on wire rack.

GOLDEN NUGGET CARROT MUFFINS

Steps:

• Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
• In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.
• In a small bowl, whisk together the eggs, water and oil.
• Stir the wet ingredients into the dry ingredients.
• Fold in the grated carrots, stirring to combine.
• Divide the batter among the muffin cups, filling them quite full.
• Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.
• Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.