MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
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
ULTIMATE SUNRISE CARROT MUFFINS
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
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
SUNRISE CARROT MUFFINS
Steps:
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
- Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Mix in the flaxseeds and raisins. Place tofu, canola oil, agave nectar, and vanilla extract in a food processor and blend until smooth and creamy, about 1 to 2 minutes. Add the tofu mixture to the flour mixture and combine well. Fold in the carrots, apple, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
CARROT RAISIN MUFFINS
We love these muffins for a quick breakfast with our coffee.(leave topping off and freeze). from Canadian Living magazine
Provided by Derf2440
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, stir together all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat germ, baking powder, cinnamon and salt.
- In a separate bowl, stir together milk, molasses, butter and egg.
- Pour over dry ingredients and stir just until moistened.
- Spoon into 10 greased or paper lined muffin cups, filling three quarters full.
- Bake in centre of 375 degree oven for about 20 minutes or until tops spring back when lightly pressed.
- Let cool in pan for 10 minutes.
- Remove to rack and let cool completely.
- Topping-----------.
- In small bowl, beat cream cheese with sugar until fluffy, spread over cooled muffins.
Nutrition Facts : Calories 261.2, Fat 10.3, SaturatedFat 5.8, Cholesterol 46.3, Sodium 297.6, Carbohydrate 39.5, Fiber 1.9, Sugar 20.1, Protein 4.6
BEST MORNING GLORY MUFFINS
"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 188 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
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