Carrotmorningmuffins Recipes

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AWESOME CARROT MUFFINS



Awesome Carrot Muffins 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

Time 45m

Yield 18

Number Of Ingredients 11

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, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g

CARROT BRAN MUFFINS



Carrot Bran Muffins image

Tasty and healthy carrot bran muffins, a perfect breakfast muffin with lower sugar than most, protein and fiber! A great start to your day!

Provided by Karlynn Johnston

Categories     Breakfast

Number Of Ingredients 15

1 cup of wheat bran
1 cup soured milk or buttermilk
1 1/2 cups of flour
1/2 cup of brown sugar
1 1/2 teaspoons of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1/2 cup of oil
1 tablespoon of molasses
1 1/2 cups of grated carrots
1 cup of raisins

Steps:

  • Preheat your oven to 350 °F. Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. Set aside.
  • Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients.
  • In a large mixing bowl, combine all your dry ingredients and whisk them together.
  • Add the wet ingredients to the bran mixture and combine well.
  • Add the wet ingredients into the dry and combine until smooth and well mixed.
  • Bake at 350 degrees until the tops spring back when touched, about 15-20 minutes depending on your oven.

Nutrition Facts : ServingSize 12 g, Calories 256 kcal, Carbohydrate 37 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 199 mg, Fiber 3 g, Sugar 11 g

CARROT MORNING MUFFINS



Carrot Morning Muffins image

Make and share this Carrot Morning Muffins recipe from Food.com.

Provided by invictus

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup brown sugar, packed
2 eggs
1 cup sour cream
1 cup carrot, shredded
1/2 cup coconut, flaked
1/2 cup raisins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 375°F Grease 12 muffin tins.
  • In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
  • Stir in carrots, coconut, and raisins.
  • Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
  • Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
  • Cool for five minutes on a wire rack before removing from pan.

MORNING GLORY CARROT MUFFINS



Morning Glory Carrot Muffins image

This is a good way to start your morning, get your day going, finish off the day, hey, this is just a good thing to eat any time.

Provided by Mirj2338

Categories     Quick Breads

Time 27m

Yield 12 muffins

Number Of Ingredients 16

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 (14 ounce) can crushed pineapple, drained
3/4 cup finely grated carrot
1/2 cup raisins

Steps:

  • Preheat oven to 400°F degrees.
  • Lightly spray 12 muffin cups or line with paper cups.
  • Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl.
  • Whisk egg in a medium-size bowl with buttermilk, oil and vanilla.
  • Stir in pineapple.
  • Pour into flour mixture and stir until just combined.
  • Stir in carrots and raisins.
  • Spoon batter into muffin cups.
  • Bake 15-17 minutes or until a toothpick comes out clean.

EASY MORNING GLORY MUFFINS



Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  • In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

CARROT CAKE MUFFINS



Carrot Cake Muffins image

Did you ever wish you could eat carrot cake for breakfast? These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling. By KAF

Provided by pammyowl

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrot, lightly packed, about 2 medium-large carrots
one 8-ounce package cream cheese cheese
1/4 cup granulated sugar

Steps:

  • 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
  • 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
  • 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
  • 4) In a small bowl, whisk together the eggs, water, and oil.
  • 5) Stir the wet ingredients into the dry ingredients.
  • 6) Fold in the grated carrots, stirring to combine.
  • 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
  • 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
  • 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
  • 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
  • 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
  • 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.

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