Cha Ching Carrot Spice Muffins Recipes

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.

ZUCCHINI CARROT SPICE MUFFINS

Steps:

• Preheat oven to 350*.
• Squeeze excess moisture from zucchini and apple.
• In a medium bowl, mix together flour, soda, powder, salt and spices.
• In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
• Add zucchini, carrot, apple and pineapple to wet mixture.
• Add dry ingredients. Mix until combined.
• Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
• Bake for 20 minutes (muffins) or 60 minutes (loaves).
• May be topped with cream cheese icing for extra deliciousness!

MATTHEW'S HEALTHY LOW FAT VEGAN CARROT SPICE MUFFINS

Steps:

• Mix dry ingredients in a large bowl, add the liquid ingredients and stir just long enough to combine. Add the carrots and raisins and stir to combine.
• Preheat oven to 400 degrees. Spray muffin pans with non-stick spray. Spoon the batter into the muffin cups. Bake for 15 to 20 minutes, until toothpick comes out clean.