SPICED CARROT OATMEAL MUFFINS
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
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
CARROT OATMEAL MUFFINS
This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.
Provided by Tam D
Categories Other Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375*. Prepare a 12-cup muffin pan with food release spray. Set aside.
- 2. In a large mixing bowl combine the flour and oats. Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
- 3. Stir in the brown sugar, mixing until well blended. Set aside.
- 4. Shred the carrots -- a fine shred is best. Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
- 5. In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
- 6. Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
- 7. Fill the muffin cups 3/4 full. Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
- 8. Allow the muffins to cool on a wire rack for 10 minutes. Slide the blade of a knife around the edge of the cups to loosen the muffins, and gently pry them out. Cool completely on a wire rack.
- 9. NOTES: 1) I recommend a DeMarle muffin pan! 2) If you don't have cardamom, just use all cinnamon. 3) You can use regular raisins if you don't have golden.
OATMEAL CARROT MUFFINS
For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.-Jane Richter, Pompano Beach, Florida
Provided by Taste of Home
Time 30m
Yield 10 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 227 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
HORSE MUFFINS
Make and share this Horse Muffins recipe from Food.com.
Provided by Carol
Categories Low Cholesterol
Time 28m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients well.
- Fill greased or paper lined muffin pan with batter.
- Bake for 18 minutes.
Nutrition Facts : Calories 153, Fat 1, SaturatedFat 0.3, Cholesterol 0.8, Sodium 246.1, Carbohydrate 33.4, Fiber 3.4, Sugar 10, Protein 4.5
HORSE MUFFINS (OAT AND CARROT)
A moist, tasty, and healthy muffin! Perfect for breakfast, snacks, or tea. These muffins are sugar-free, but if you prefer a sweeter muffin, add a bit of sugar to the batter or sprinkle on top before baking.
Provided by eatsweets
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Spray 9 muffin cups with no-stick cooking spray.
- Combine oatmeal, applesauce, and water. Stir to combine.
- Add flour through allspice. Stir until just combined.
- Stir in carrots.
- Fill muffin cups 3/4 full.
- Bake for approximately 20 minutes. (This time depends on your oven--check after 15 minutes.).
Nutrition Facts : Calories 91, Fat 1, SaturatedFat 0.2, Sodium 119.9, Carbohydrate 18.7, Fiber 3, Sugar 1.9, Protein 3.1
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