Carrot And Spice Muffins Recipes

CARROT MUFFINS

Steps:

• Preheat oven to 350F/180C. Line a muffin pan with paper liners.
• In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by hand until combined. Fold in flour mixture just until combined. Don't overmix. Fold in nuts and shredded coconut.
• Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.
• Muffins will keep in an airtight container for 4 days at room temperature or in the fridge.

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

CHA-CHING! CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400°F.
• Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
• Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
• Stir the wet and dry ingredients together until just moistened.
• Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

CARROT SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
• Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
• Spoon the batter into the muffin cups--it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.

SPICED ZUCCHINI CARROT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
• Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

SPICED CARROT OATMEAL MUFFINS

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.