Double Ginger Carrot Muffins Big Ones Recipes

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.

HEALTHY GINGER CARROT MUFFINS

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
• In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
• Stir in carrots.
• Gradually add flour mixture to carrot mixture.
• Stir in oats.
• Fill muffin cups 2/3 full.
• Bake for 15-20 minutes.
• Enjoy!

GLUTEN-FREE CARROT GINGER MUFFINS

Steps:

• Mix first six dry ingredients together. .
• In separate bowl mix the rest of the ingredients.
• Mix ingredients together.
• Spoon into muffin tins.
• Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.

VEGAN CARROT GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients.
• Add wet ingredients.
• Stir until combined.
• Bake for 12-15 minutes.

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.

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.

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.