CARROT MUFFIN RECIPE RECIPES

AWESOME CARROT MUFFINS RECIPE | ALLRECIPES

Awesome Carrot Muffins Recipe | Allrecipes image

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

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 muffins

Number Of Ingredients 11

Ingredients

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

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, CarbohydrateContent 23.5 g, CholesterolContent 41.3 mg, FatContent 13.4 g, FiberContent 1.1 g, ProteinContent 3.1 g, SaturatedFatContent 2.3 g, SodiumContent 395.8 mg, SugarContent 6.6 g

HEALTHY CARROT MUFFINS RECIPE | FOOD NETWORK KITCHEN ...

Healthy Carrot Muffins Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained

Steps:

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams

Nutrition Facts : Calories 179 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 31 milligrams, SodiumContent 110 milligrams, ProteinContent 3 grams, SugarContent 14 grams

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