Carrot Ginger Muffins Recipes

APPLE, CARROT, AND GINGER MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
• Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
• Divide batter evenly between 16 prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

CARROT GINGER MUFFINS

Steps:

• Heat the oven to 350 degrees F.
• Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil.
• Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool.
• In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract.
• In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt.
• Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined.
• Fold in the carrots, raisins, and pecans.
• Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack.
• Store the muffins in an airtight container.

DOUBLE GINGER CARROT MUFFINS {BIG ONES]

Steps:

• Heat oven 160°C.
• Grease muffin tins.
• Combine sugar, oil, ginger and vanilla.
• Whisk then add eggs, beat till creamy.
• Stir in pineapple and carrot.
• Add sifted flour,salt, baking soda, ginger and cinnamon.
• Add coconut - mix all together.
• Spoon into greased muffin tins.
• Bake 30 - 40 minutes.
• When cool they can be frosted with cream chees frosting if desired.

CARROT GINGER BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Boil juice over high heat until it becomes syrupy. Set aside and let cool.
• In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
• In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
• Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

GINGER CARROT MUFFINS

Steps:

• Preheat oven to 400°F Line muffin tin with 12 paper liners.
• In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda. Stir to mix.
• In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.
• Add the wet mixture to the dry mixture and stir gently just until the batter is smooth. Gently fold in the carrots, raisins & walnuts.
• Spoon the batter evenly into muffin tins.
• Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).
• Transfer to wire rack to cool. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.