Best Orange Carrot Muffins Recipes

WICKED WHOLE WHEAT ORANGE CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

CARROT ORANGE MUFFINS

Steps:

• Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
• Combine carrots and orange rind; add to flour mixture.
• Combine beaten eggs, oil and orange juice.
• Sir into dry ingredients until well mixed.
• Fill lined muffin cups 2/3 full.
• Bake at 400 for 20 minutes.

ORANGE CARROT MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange zest, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 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.

ORANGE CARROT MUFFINS

Steps:

• 1. Preheat oven to 350F In a medium bowl add your dry ingredients including sugar and mix till well incorporated. In a separate bowl, add your eggs and oil, juice, milk and grated carrot. Using a whisk mix well. Now add your dry ingredients to your wet ingredients. Stir till thoroughly incorporated. Batter will be lumpy, no worries. Set aside.
• 2. Line your muffins tins and spray. Using 1/4c measure, fill your muffins tins till 3/4 full. Tap your muffins tins on your counter top a couple of times to ensure even settling and same size muffins. Add your crumb topping by sprinkling about 1tsp or so of crumb topping towards the center of the muffin. Bake for 20-25 minutes or when tested the tester is clean. Remove from oven, place on cooling racks for about 10 minutes. Remove muffins from tins and place on cooling racks till thoroughly cooled. Enjoy!

ORANGE & CARROT MUFFINS

Steps:

• Preheat oven to 375 and grease a muffin tin. Pour the buttermilk over the oats. Combine all the remaining dry ingredients, then combine all the remaining wet ingredients. Mix until just combined: batter will be lumpy. Fill tins 2/3 full and bake for 18-22 minutes until golden brown. Batter can also be divided evenly between all 12 tins to make 12 larger muffins.

CARROT-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
• In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
• In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
• Beat with a fork until well-combined.
• (The mixture will look curdled.) Then stir in the carrots.
• Add the carrot mixture to the flour mixture.
• Stir just until moistened.
• (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
• Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
• (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
• Then remove the muffins from the pan.
• Good served warm.

ORANGE CARROT WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 350°F. Grease muffin pan topside and brims with canola oil and line with muffin cups. Combine wet ingredients and dry ingredients separately, then quickly combine the two, avoid over-stirring to ensure a fluffier consistency. Fill muffin cups and form a slight dome at the top, brims will overflow just a little, but generally won't cause muffins to stick together due to mixture consistency. Bake for 25 minutes or until light golden brown, remove from oven and cool, then place muffins in airtight container, will keep for 3 days at room temperature or up to 1 week refridgerated.