Carrot And Almond Muffins Recipes

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CARROT AND ALMOND MUFFINS



Carrot and Almond Muffins image

I had some lonely carrots in the fridge who were crying desperately, waiting to be used, so I just had to make up this recipe in a hurry to comfort them...(;>)!

Provided by AdriMicina

Categories     Quick Breads

Time 25m

Yield 15 serving(s)

Number Of Ingredients 14

3/4 cup pureed cooked carrot
1/4 cup sunflower oil
1/2-3/4 cup brown sugar (depending on how sweet you want them to be)
3/4 cup low-fat plain yogurt
3/4 cup orange juice
1/3 cup walnuts, finely chopped (but not ground)
1/2 cup almonds, finely chopped (but not ground)
1/2 orange, rind of, grated
1 dash cinnamon
1 teaspoon vanilla
2 drops almond essence
2 cups self-rising flour
1/2 cup whole wheat flour
1/4 teaspoon baking powder

Steps:

  • Preheat oven 180°C, grease muffin pans or line them with paper cups.
  • In a bowl mix well wet ingredients (carrot puree through to almond essence).
  • Fold in dry ingredients all at once, taking care not to overmix.
  • Spoon in prepared muffin pans and bake for 15-20 minutes or until top is brown and toothpick inserted in center comes out clean.

Nutrition Facts : Calories 198.1, Fat 8.2, SaturatedFat 0.9, Cholesterol 0.5, Sodium 247.5, Carbohydrate 27.9, Fiber 1.8, Sugar 11.1, Protein 4.3

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

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