Carrot Orange Muffins Recipes
ORANGE CARROT MUFFINS
Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
WICKED WHOLE WHEAT ORANGE CARROT MUFFINS
These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!
Provided by LinnieDeLuxe
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 33.5 g, Cholesterol 62 mg, Fat 8.1 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 378.8 mg, Sugar 16.2 g
CARROT ORANGE MUFFINS
Make and share this Carrot Orange Muffins recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
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.
CARROT-ORANGE MUFFINS
This is an adopted recipe. I haven't made it yet, but I will soon and will then update it with any necessary changes. >>A healthy, not-too-sweet muffin, so add more honey or some sugar if you prefer your muffins sweeter. You can also substitute 1 cup coarsely grated zucchini for the carrots. (From a cookbook called "Healthy Hometown Favorites".)
Provided by Roosie
Categories Quick Breads
Time 35m
Yield 12-36 muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 118.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 131.5, Carbohydrate 21, Fiber 1.9, Sugar 4, Protein 3.6
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