GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
AWESOME CARROT MUFFINS
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
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
GOLDEN NUGGET CARROT MUFFINS
This recipe was featured in an email this morning from the www.kingarthurflour.com website. "These moist, tender muffins are a lovely gold, flecked with bright orange carrots. Studded with raisins and walnuts, they'll remind you of a Morning Glory muffin."
Provided by senseicheryl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
- In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.
- In a small bowl, whisk together the eggs, water and oil.
- Stir the wet ingredients into the dry ingredients.
- Fold in the grated carrots, stirring to combine.
- Divide the batter among the muffin cups, filling them quite full.
- Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.
- Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.
Nutrition Facts : Calories 239.1, Fat 9.3, SaturatedFat 1.3, Cholesterol 35.2, Sodium 238.2, Carbohydrate 35.7, Fiber 1.4, Sugar 15.8, Protein 4.2
CARROT MUFFINS
When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
GOLDEN CARROT MUFFINS:
Orange carrots, a bit of apple, golden raisins and coconut make these dense and sunny muffins just right!
Provided by Aroostook
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F and place rack in center of oven
- Place paper liners in 18 muffin cups.
- Chop walnuts
- Peel and finely grate the carrots and apple. Set aside.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
- Stir in the nuts and coconut.
- Set aside.
- In a separate bowl, beat together eggs, oil ands vanilla.
- Add the rest of the ingredients and stir until just incorporated
- Fill muffin cups and bake for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven and cool on wire rack.
Nutrition Facts : Calories 261.6, Fat 12, SaturatedFat 2.6, Cholesterol 35.2, Sodium 186.8, Carbohydrate 36.9, Fiber 1.6, Sugar 23.8, Protein 2.9
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