Carrotpoppyseedmuffins Recipes

CARROT-POPPY SEED MUFFINS

Carrot-Poppy Seed Muffins image

Make and share this Carrot-Poppy Seed Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 55m

Yield 12 muffins, about

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup milk
2 tablespoons butter or 2 tablespoons margarine, melted
1/3 cup shredded carrot
3 tablespoons poppy seeds

Steps:

In a bowl, combine flours, sugar, baking powder, and salt; stir to mix.
In another bowl, combine the egg, milk, and melted butter; add to dry ingredients.
Stir until moist and lumpy batter forms.
Stir in carrots and poppy seeds.
Spoon batter into greased muffin tins.
Bake in a preheated 375° oven for 20-25 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 96.1, Fat 3.8, SaturatedFat 1.7, Cholesterol 22, Sodium 126.1, Carbohydrate 13.7, Fiber 1.2, Sugar 4.7, Protein 2.5

CARROT AND POPPY SEED MUFFINS

Carrot and Poppy Seed Muffins image

Make and share this Carrot and Poppy Seed Muffins recipe from Food.com.

Provided by Stardustannie

Categories Quick Breads

Time 30m

Yield 8 muffins

Number Of Ingredients 7

Ingredients

150 g self raising flour, sifted
150 g brown sugar
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1/2 cup canola oil or 1/2 cup vegetable oil
2 cups grated carrots (about 2 large carrots)
1 1/2 tablespoons poppy seeds

Steps:

Pre heat oven to 180°C.
Combine all dry ingredients and carrots in bowl.
In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
Bake in oven for 25 minutes or until skewer comes out clean.
Cool in pan for a few minutes before transferring to wire rack to cook.

Nutrition Facts : Calories 315.6, Fat 15.8, SaturatedFat 1.5, Cholesterol 46.5, Sodium 42.9, Carbohydrate 39.7, Fiber 1.9, Sugar 19.7, Protein 4.6

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