Baby Food Carrot Muffins Recipes

CARROT MUFFINS

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.

BREAKFAST CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.
• Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.
• Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.
• Combine wet and dry mixtures just until flour is moistened.
• Spoon batter into muffin tins, and bake for 30 minutes (or until muffins pass the"toothpick test").

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350°F.
• Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside.
• Sift all dry ingredients together.
• Stir oil, eggs, and carrot mixture together until well blended.
• Add wet ingredients to dry ingredients, fold gently until blended.
• Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery).
• Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean.
• Cool completely then top with icing if desired.