Multi Grain Carrot Muffins Recipes

MULTI-GRAIN CARROT MUFFINS

Multi-Grain Carrot Muffins image

Make and share this Multi-Grain Carrot Muffins recipe from Food.com.

Provided by tater

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup hot multi grain cereal, uncooked
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1 cup crushed pineapple
3/4 cup raisins
2 eggs
6 ounces plain low-fat yogurt
1 teaspoon vanilla extract

Steps:

Combine cereal, flour, sugars, baking powder, cinnamon, and ginger.
Stir in carrots and raisins.
In a seperate bowl combine undrained pineapple, eggs, yogurt, and vanilla.
Stir into dry ingredients until just moistened.
Spoon into muffin tins sprayed with cooking spray.
Bake 20-25 minutes in 375 degree oven.
Turn out on rack to cool.

Nutrition Facts : Calories 169.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 36.1, Sodium 90.3, Carbohydrate 37.5, Fiber 1, Sugar 26.9, Protein 3.3

MULTI-GRAIN ENGLISH MUFFINS

Multi-Grain English Muffins image

Make and share this Multi-Grain English Muffins recipe from Food.com.

Provided by Victoria V

Categories Yeast Breads

Time 1h25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup warm water
2 tablespoons yeast
1 teaspoon honey
1 cup oat flour
1 cup soy flour
2 cups whole wheat flour
2 tablespoons flax seeds
1 cup water
1 tablespoon safflower oil
1/2 teaspoon salt
1 tablespoon cornmeal

Steps:

Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
Let rise for 1 hour in a warm place.
Bake 350*F for about 25 minutes.

Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8

ULTIMATE SUNRISE CARROT MUFFINS

Ultimate Sunrise Carrot Muffins image

Full of nutritious goodies, kids and health-nuts love them! Great for breakfast on the go! Easily veganized and full of fiber. I think raisins would also be a nice addition, but they are not part of this recipe. It really helps if you have a food processor to grate the carrots and apples, but it's not necessary.

Provided by veggiepig

Categories Quick Breads

Time 55m

Yield 24 muffins

Number Of Ingredients 20

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran
1/2 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon powdered ginger or 1/2 teaspoon grated fresh ginger
2 eggs (or 2 Ener-G egg replacers)
1/2 cup maple syrup
1/2 cup olive oil
1 (4 ounce) container applesauce
1 cup carrot, grated
1/2 cup apple, grated
1 cup walnuts, chopped
1/2 cup shredded coconut
milk (to bind ingredients) or soymilk (to bind ingredients)

Steps:

Preheat oven to 400 degrees and grease muffin tin(s).
In a large mixing bowl, combine all dry ingredients .
In a small mixing bowl, combine eggs (or egg replacers), maple syrup, oil, and apple sauce.
Add wet mixture to dry mixture and mix well. If the mixture is too dry, add enough milk, soymilk, or water to get everything to bind.
Mix in carrots, apples, walnuts, and coconut.
Spoon mixture into prepared muffin tins and bake for 20-25 minutes.

Nutrition Facts : Calories 174.2, Fat 9.3, SaturatedFat 1.8, Cholesterol 17.6, Sodium 135.9, Carbohydrate 20.9, Fiber 2.4, Sugar 5.7, Protein 3.6

MULTIGRAIN MUFFINS

Multigrain Muffins image

My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
3 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup fat-free milk
1/4 cup canola oil
1/4 cup chopped walnuts
1/4 cup raisins

Steps:

In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.

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