Moistcarrotmuffins Recipes

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AWESOME CARROT MUFFINS



Awesome Carrot Muffins image

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

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

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

MOIST CARROT CAKE MUFFINS



Moist Carrot Cake Muffins image

Make and share this Moist Carrot Cake Muffins recipe from Food.com.

Provided by HappyBunny

Categories     Quick Breads

Time 40m

Yield 12 Muffins

Number Of Ingredients 11

1/4 cup chopped carrot
1/3 cup firmly packed brown sugar
1 slightly beaten egg
2 tablespoons oil
1 cup flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups bran flakes
1 cup milk
1/3 cup raisins

Steps:

  • Preheat oven to 400 degrees.
  • Mix flour, baking powder, cinnamon and salt in a large bowl.
  • Mix cereal and milk in another bowl, let stand for 3 minutes.
  • Mix in carrots, sugar, egg and oil.
  • Add to flour mixture until moist (Batter will be lumpy).
  • Stir in raisins.
  • Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
  • Bake for 25 minutes or until golden brown.
  • Serve warm.
  • STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.

SOFT & MOIST CARROT MUFFINS



Soft & Moist Carrot Muffins image

These Carrot muffins are moist, flavorful, and full of warm spices!

Provided by Holly Nilsson

Categories     Breakfast     Muffins     Snack

Time 40m

Number Of Ingredients 10

2 cups flour
3 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup sugar
1 cup vegetable oil
3 eggs
2 cups raw carrot (shredded)
1 apple (peeled and shredded)
½ cup raisins

Steps:

  • Preheat oven to 375°F. Greased or line muffin tins.
  • In a large bowl whisk together flour, baking powder, cinnamon, and salt.
  • Whisk sugar, oil, and eggs in a separate bowl.
  • Stir egg mixture into dry ingredients just until combined.
  • Lightly fold in carrots, apples and raisins.
  • Divide the mixture into prepared muffin tins
  • Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY



Healthy Carrot Cake Muffins Recipe by Tasty image

Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract

Provided by Joey Firoben

Categories     Desserts

Yield 12 muffins

Number Of Ingredients 12

3 eggs
½ cup greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
8 oz light cream cheese, softened
¼ cup maple syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, whisk the eggs until light and fluffy.
  • Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
  • Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
  • Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
  • Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
  • Bake for 20 minutes, until the muffins have risen and set.
  • For the frosting, beat the cream cheese in a small bowl until smooth.
  • Add in the maple syrup and vanilla and beat again until the mixture is well combined.
  • Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams

CARROT MUFFINS



Carrot Muffins image

An easy Carrot Muffins recipe.

Categories     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 18 muffins

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
1/4 pound carrots
1/2 cup pecans
1/2 cup raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup corn oil
2 teaspoons vanilla
1 Granny Smith apple

Steps:

  • Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
  • Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
  • In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
  • Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

MOIST CARROT MUFFINS



Moist Carrot Muffins image

Make and share this Moist Carrot Muffins recipe from Food.com.

Provided by in OH

Categories     Quick Breads

Time 1h

Yield 12-14 muffins

Number Of Ingredients 15

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon allspice
2 eggs
3/4 cup sugar (raw is great, could do mostly white with a little brown)
1 1/2 cups finely shredded carrots (juicing ones fine)
1/4 cup orange juice (or 1/4 cup water with 1 tbs. lemon juice)
2 tablespoons melted butter
3 tablespoons vegetable oil
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

  • preheat oven to 400 with pan of water at bottom of oven.
  • mix dry.
  • mix eggs and sugar.
  • mix in carrots and let sit 10 minutes.
  • mix in rest of wet ingredients.
  • fold in dry (don't over mix- will be lumpy).
  • pour into greased muffin cups (almost full).
  • bake 15-18 minutes.

Nutrition Facts : Calories 223.9, Fat 9.6, SaturatedFat 2.3, Cholesterol 40.3, Sodium 171.3, Carbohydrate 32.1, Fiber 1.5, Sugar 17.4, Protein 3.8

CARROT MUFFINS



Carrot Muffins image

These carrot muffins aren't too sweet, are super moist, and have just the perfect amount of spice and crunch.

Provided by Shiran

Number Of Ingredients 15

1 cup (140 g/5 oz) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (, optional)
1/8 teaspoon ground cloves (, optional)
1/2 cup (100 g/ 3.5 oz) granulated sugar
1/2 cup (100 g/ 3.5 oz) light or dark brown sugar
2 large eggs
1/2 cup canola oil ((or vegetable, safflower))
1 teaspoon pure vanilla extract
180g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots
1/2 cup (50 g) walnuts, roughly chopped
1/2 cup shredded coconut

Steps:

  • Preheat oven to 350F/180C. Line a muffin pan with paper liners.
  • In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  • In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
  • Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
  • Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

CARROT MUFFINS



Carrot Muffins image

When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 8

1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup whole milk
1 large egg
2 tablespoons canola oil
2 tablespoons sugar
1 medium carrot, sliced

Steps:

  • In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 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 :

CARROT MUFFINS



Carrot Muffins image

Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning

Provided by My Kids Lick The Bowl

Categories     Muffins

Time 20m

Number Of Ingredients 6

400 g carrot cooked and puréed/mashed
2 eggs
1 teaspoon cinnamon
100 g melted butter or oil
160 g standard flour (1 ¼ cup)
2 tsp baking powder

Steps:

  • Place carrot purée in a large bowl
  • Add eggs, and butter/oil
  • Beat these wet ingredients together with a hand-held beater, the batter should become smooth
  • Add the flour, baking powder and cinnamon
  • Beat for a further 30-60 seconds to make a well-mixed batter
  • Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
  • Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
  • Cool
  • Serve
  • These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Nutrition Facts : ServingSize 1 g, Calories 57 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, UnsaturatedFat 1 g

CARROT CAKE MUFFINS



Carrot Cake Muffins image

Provided by Joan Hayes

Number Of Ingredients 13

1 1/2 cup all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cup shredded carrots
1/2 cup chopped walnuts, optional
4 ounce cream cheese, softened
2-3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large mixing bowl, combine flour, baking soda, cinnamon, salt and sugar, stir to combine. Add in beaten eggs, oil and vanilla. Stir until all dry ingredients are incorporated. Fold in shredded carrots.
  • Grease muffin tins or line with paper liners, then fill with batter to 2/3 full. Bake in a preheated 350 degree oven for 22-25 minutes. Let cool in pan for 15 minutes before removing to racks to cool completely.
  • Make your icing, combine all icing ingredients until smooth and creamy. Spread over cooled muffins.

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