CARROT RAISIN MUFFINS
Start your morning off with a scrumptious Carrot Raisin Muffin!
Provided by Jeni
Categories Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 F. Line a 12 muffin pan with liners.
- Add the raisins to a small bowl. Cover with hot water. Let soak for a few minutes.
- In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, salt and sugar. Whisk until combined,
- Make a well in the center. Pour in the milk, avocado oil and vanilla extract. Use a rubber spatula and stir just until combined.
- Drain the raisins. Add the raisins, carrots and walnuts. Fold until just combined.
- In the prepared muffin tin, pour the batter three-quarters the way full.
- Bake for 18-22 minutes, or until a tester comes out clean.
- Transfer to a cooling rack and let the muffins cool completely before serving.
WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
CARROT BRAN MUFFINS
With their golden brown tops, pretty flecks of orange and bursts of raisin sweetness, these bran muffins are anything but ordinary! Our Test Kitchen staff fine-tuned the recipe to make them extra moist and tender.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 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 : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 231mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
CARROT BRAN MUFFINS
Tasty and healthy carrot bran muffins, a perfect breakfast muffin with lower sugar than most, protein and fiber! A great start to your day!
Provided by Karlynn Johnston
Categories Breakfast
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.
- Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
- In a large mixing bowl, combine all your dry ingredients and whisk them together.
- Add the wet ingredients to the bran mixture and combine well.
- Add the wet ingredients into the dry and combine until smooth and well mixed.
- Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.
Nutrition Facts : ServingSize 12 g, Calories 256 kcal, Carbohydrate 37 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 199 mg, Fiber 3 g, Sugar 11 g
CARROT RAISIN BRAN MUFFINS
Make and share this Carrot Raisin Bran Muffins recipe from Food.com.
Provided by Nothing
Categories Quick Breads
Time 25m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F
- Combine oat bran and baking powder.
- Mix in remaining ingredients.
- Add optional spices to taste--approximately 1/2 to 1 teaspoon each, in any combination.
- Pour mixture into 24 muffin tins (either oiled or lined with paper muffin cups).
- Bake about 15 minutes, or until a toothpick inserted into muffins comes out clean.
Nutrition Facts : Calories 129.1, Fat 4.4, SaturatedFat 0.8, Cholesterol 2.2, Sodium 123.1, Carbohydrate 25.6, Fiber 3.3, Sugar 9.5, Protein 4.5
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
CARROT-RAISIN MUFFINS
Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (oven rack to second-lowest position).
- Grease 18 muffin cups or line with paper liners.
- In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
- Coarsley chop enough carrots to measure 2 cups packed.
- Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
- In a bowl whisk together eggs, oil and vanilla.
- Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
- Divide the mixture evenly between the muffin tins filling almost three-quarters full.
- Bake for about 15-20 minutes, or until muffins test done.
CARROT RAISIN MUFFINS
Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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