Spiced Carrot Muffins Recipes

MINI SPICED CARROT MUFFINS

Mini Spiced Carrot Muffins image

The Indian spice-mix garam masala gives these muffins a delicious and grown-up twist. I love using bright, festive mini-muffin liners, they remind me of a Holi party, the Hindu festival of colors.

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 48 mini muffins

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon garam masala
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup light brown sugar
1 cup finely shredded carrots (about 3 small carrots)
3/4 cup yogurt
1/2 cup vegetable oil
1/2 cup golden raisins, plumped in hot water and drained
1/4 cup shredded sweetened coconut
1 teaspoon freshly grated ginger
1/2 teaspoon lemon zest
2 large eggs
Turbinado sugar for sprinkling, optional

Steps:

Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.

SPICED CARROT OATMEAL MUFFINS

Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
Allow to cool for about 10 minutes before removing from the muffin tin.
Serve plain or with butter (or vegan butter) if desired.
Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

SPICED CARROT MUFFINS

Spiced Carrot Muffins image

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

Steps:

Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

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