DELICIOUS CARROT JUMBO MUFFINS
Make and share this Delicious Carrot Jumbo Muffins recipe from Food.com.
Provided by pixieglenn
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Finely shred the carrots.
- Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
- Blend ingredients for about 2 minutes until well mixed.
- Fill muffin tins to about 3/4 full.
- Bake for 35 minutes or until fork comes out clean.
- Voila! You are done!
Nutrition Facts : Calories 804.5, Fat 46, SaturatedFat 6.1, Cholesterol 82.7, Sodium 402.5, Carbohydrate 87.5, Fiber 4.8, Sugar 18, Protein 12.7
JUMBO CARROT PROTEIN MUFFINS
These protein muffins are so good you won't even know they're healthy! These will keep at room temperature for up to 2 days, or in the freezer for up to 3 months.
Provided by Love to Cook
Categories Muffins
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
- Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl. Gently stir in carrots and raisins.
- Whisk maple syrup and oil together in a medium bowl. Add eggs, yogurt, and vanilla and beat well. Pour the wet mixture into the dry and stir until just combined. It will be a bit lumpy.
- Pour the batter evenly into the muffin tins. Sprinkle raw sugar and pumpkin seeds over the tops.
- Bake muffins in the preheated oven until golden and a toothpick inserted into the middle of the largest muffin comes out clean, about 15 minutes. Cool the muffins on a cooling rack for at least 10 minutes before serving.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 46.6 g, Cholesterol 52.1 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.1 g, SaturatedFat 3.4 g, Sodium 378.5 mg, Sugar 23.8 g
JUMBO BANANA-CARROT MUFFINS
-Julye Byrd, Azle, Texas
Provided by Taste of Home
Time 50m
Yield 9 jumbo muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
NIF'S JUMBO BANANA CARROT MUFFINS
My boys go back to school tomorrow and I wanted to be prepared by having some food that they can grab on their way out. This is what I ended up with and they are moist and really good! My boys are teens so I made this recipe for the great big muffins, but adjust the time and amounts and you can make smaller ones. Also, you can exclude the raisins and replace them with nuts if you prefer. Enjoy!
Provided by Nif_H
Categories Quick Breads
Time 40m
Yield 16 large muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
- In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
- Stir in carrots and raisins.
- Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
- Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.
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