CHEX MIX POPPED RECIPES

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CARROT OATMEAL MUFFINS RECIPE | ALLRECIPES



Carrot Oatmeal Muffins Recipe | Allrecipes image

A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!

Provided by WestCoastMom

Categories     Whole Wheat Muffins

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 18 muffins

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¾ cup white sugar
¾ cup brown sugar
1 cup canola oil
3 eggs, beaten
1 teaspoon vanilla extract
½ cup uncooked rolled oats
½ cup flaked coconut
½ cup raisins
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained with juice reserved
¼ cup softened cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
  • In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
  • In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 294.4 calories, CarbohydrateContent 37.4 g, CholesterolContent 34.5 mg, FatContent 15.4 g, FiberContent 2.2 g, ProteinContent 3.6 g, SaturatedFatContent 2.5 g, SodiumContent 240.4 mg, SugarContent 23.4 g

MERCANTILE SNACK MIX RECIPE | REE DRUMMOND | FOOD NETWORK



Mercantile Snack Mix Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 24 servings

Number Of Ingredients 9

8 cups popped popcorn
6 cups toasted corn cereal squares, such as Chex
4 cups miniature pretzel twists 
4 cups salted dry-roasted peanuts 
1 1/2 cups packed light brown sugar 
1 1/2 sticks (12 tablespoons) butter 
1/4 cup plus 2 tablespoons light corn syrup 
2 teaspoons vanilla extract 
3/4 teaspoon baking soda 

Steps:

  • Preheat the oven to 300 degrees F. Line 2 baking sheets with foil.
  • In a large bowl, combine the popcorn, cereal, pretzels and peanuts. In a medium saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat, stirring, until the mixture comes to a boil. Reduce the heat to medium low and simmer without stirring for 5 minutes. Remove the saucepan from the heat and carefully stir in the vanilla and baking soda. Pour over the popcorn mixture and stir until coated.
  • Divide the mixture between the prepared baking sheets and bake, stirring every 10 minutes, for 30 minutes. Transfer the pans to wire racks and let cool completely, continuing to stir occasionally as the snack mix cools.
  • Serve in individual bags.

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