Vitamin A Attack Pumpkin Carrot Muffins Recipes

VITAMIN A ATTACK - PUMPKIN CARROT MUFFINS

Steps:

• Preheat oven to 375.
• Mix milk, sugar, syrup, pumpkin and carrots.
• In a seperate bowl, mix flour, wheat bran, oats, flax seeds, baking powder, and spice.
• Mix everything together, then add nuts or whatever add-ins you like.
• Pour into greased or paper cup lined muffin tin.
• Bake 25-35 minutes or until done.
• For Vegan use the soy milk option.

PUMPKIN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
• To freeze: Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it's ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!).
• Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
• For the sweetened cream cheese: Place all the ingredients in a food processor and process until smooth. Alternatively, you can use a bowl and a hand mixer. Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.).

CARROT AND POPPY SEED MUFFINS

Steps:

• Pre heat oven to 180°C.
• Combine all dry ingredients and carrots in bowl.
• In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
• Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
• Bake in oven for 25 minutes or until skewer comes out clean.
• Cool in pan for a few minutes before transferring to wire rack to cook.

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.

PUMPKIN-SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
• Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
• Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.