Carrot And Honey Muffins Recipes

HONEY CARROT AND DATE MUFFINS

Honey Carrot and Date Muffins image

I can't count the number of times I have made these delicious gluten-free muffins. They are quick, easy, and absolutely scrumptious. I used to "make a date" with my carrot grater on many a lazy Saturday afternoon, and make a quadruple batch to take for snacks at work; and there were many grateful snouts. These muffins freeze really well. But I prefer the "straight out of the oven and gobble" approach. The piggy in me always feels like this is the way to get the most "bang for your buck" with gluten free baking. Straight out of the oven, these muffins are moist, springy and just perfect. They have such a rich flavour that they don't need any spread. In fact, I have had some people tell me they are a little too rich after consuming 3 or 4! Make a date with these muffins and you won't be disappointed.

Provided by The Blender Girl

Categories Quick Breads

Time 25m

Yield 8 muffins

Number Of Ingredients 12

Ingredients

3/4 cup white rice flour
3/4 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons gluten free baking powder
1/2 teaspoon gluten free baking soda
1/2 teaspoon fine celtic salt
1 cup grated carrot (about 2 medium carrots)
1 cup pitted chopped dates
1/4 cup organic grapeseed oil
1/2 cup raw honey
1/2 cup organic soy milk, hemp milk or 1/2 cup rice milk
2 organic eggs

Steps:

Preheat oven to 180C/350°F.
Sift flours, baking powder and salt and mix evenly.
Melt the honey in a small saucepan on low heat.
Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.
Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.
Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.

Nutrition Facts : Calories 319.2, Fat 9.3, SaturatedFat 1.5, Cholesterol 48.6, Sodium 262.7, Carbohydrate 56.9, Fiber 3, Sugar 30.1, Protein 4.7

CARROT, APPLE AND HONEY MUFFINS

Carrot, Apple and Honey Muffins image

Make and share this Carrot, Apple and Honey Muffins recipe from Food.com.

Provided by swirlycinnacakes

Categories Quick Breads

Time 31m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups all-purpose flour
1/4 cup wheat bran
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/4 cup vegetable oil
1/4 cup honey
3/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup shredded carrot, drained and packed
3/4 cup apple, diced (1 medium apple, peeled)

Steps:

Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
In a small bowl, whisk together the vegetable oil, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced apples.
Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
Cool muffins on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 187.1, Fat 5.4, SaturatedFat 0.8, Cholesterol 18.2, Sodium 190.1, Carbohydrate 32.5, Fiber 1.5, Sugar 16.7, Protein 3.2

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