Best Light Carrot And Raisin Breakfast Muffins Recipes

CARROT RAISIN MUFFINS

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.

LIGHT CARROT AND RAISIN BREAKFAST MUFFINS

Steps:

• Preheat Oven 350 degrees:
• Prepare muffin tins with butter.
• In a large bowl, combine all of the above ingredients and mix with a spoon.
• Bake the muffins 15 - 20 minutes or until toothpick test comes out clean.
• Serve with cream cheese or honey.

"LIGHT" CARROT & RAISIN BREAKFAST MUFFINS RECIPE - (4.1/5)

Steps:

• Preheat Oven 350°F. Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 to 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

"LIGHT" CARROT AND RAISIN BREAKFAST MUFFINS

Steps:

• Preheat Oven 350 degrees: Prepare muffin tins with butter. In a large bowl, combine all of the above ingredients and mix with a spoon. Bake the muffins 15 - 20 minutes or until toothpick test comes out clean. Serve with cream cheese or honey.

CARROT-RAISIN MUFFINS

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

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.

CARROT RAISIN MUFFINS

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.

EASY MORNING GLORY MUFFINS

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.