Crumble Top Carrot Raisin Muffins Recipes

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

CARROT RAISIN MUFFINS

Steps:

• Preheat the oven to 400 F. Line a 12 muffin pan with liners.
• Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes.
• In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined,
• Make a well in the center. Pour in the milk, avocado oil and vanilla extract. Use a rubber spatula and stir just until combined.
• Drain the raisins. Add the raisins, carrots and walnuts. Fold until just combined.
• In the prepared muffin tin, pour the batter three-quarters the way full.
• Bake for 18-22 minutes, or until a tester comes out clean.
• Transfer to a cooling rack and let the muffins cool completely before serving.

CRUMBLE TOP CARROT RAISIN MUFFINS

Steps:

• PREHEAT OVEN TO 350F. ONE 12 CUP AND ONE 6 CUP TIN, GREASED OR PAPER LINED.
• ADD CARROT/RAISIN POUCH TO WATER AND ALLOW TO STAND FOR 5 MINUTES. IN A MIXING BOWL, ADD THE CAKE, FLOUR, BAKING POWDER, EGGS, OIL, DRAINED PINEAPPLE AND THE CARROT/RAISIN WATER MIXTURE. MIX BY HAND UNTIL COMPLETELY BLENDED. APROX. 50 STROKES. POUR BATTER INTO CUPS 2/3RDS FULL.
• FOR CRUMBLE MIXTURE COMBINE ALL INGREDIENTS AND DIVIDE AMONG MUFFINS.
• BAKE FOR 20-22 MINUTES OR UNTIL TOPS SPRING BACK WHEN LIGHTLY TOUCHED. COOL FOR 15 MIN. IN PAN AND THEN INVERT TO A COOLING RACK.

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.

CARROT-RAISIN MUFFINS

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.

CARROT RAISIN MUFFINS

Steps:

• In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.