Orange Carrot Muffins Recipes

WICKED WHOLE WHEAT ORANGE CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

ORANGE CARROT MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange zest, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 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.

CARROT-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
• In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
• In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
• Beat with a fork until well-combined.
• (The mixture will look curdled.) Then stir in the carrots.
• Add the carrot mixture to the flour mixture.
• Stir just until moistened.
• (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
• Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
• (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
• Then remove the muffins from the pan.
• Good served warm.

CARROT ORANGE MUFFINS

Steps:

• Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
• Combine carrots and orange rind; add to flour mixture.
• Combine beaten eggs, oil and orange juice.
• Sir into dry ingredients until well mixed.
• Fill lined muffin cups 2/3 full.
• Bake at 400 for 20 minutes.

ORANGE & CARROT MUFFINS

Steps:

• Preheat oven to 375 and grease a muffin tin. Pour the buttermilk over the oats. Combine all the remaining dry ingredients, then combine all the remaining wet ingredients. Mix until just combined: batter will be lumpy. Fill tins 2/3 full and bake for 18-22 minutes until golden brown. Batter can also be divided evenly between all 12 tins to make 12 larger muffins.

CARROT AND CRANBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
• Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.