CARROT AND CRANBERRY MUFFINS
I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
Provided by briatherese
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
- Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g
CRANBERRY-CARROT MUFFINS
Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.
Provided by Food Network
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
MINI CARROT CRANBERRY MUFFINS
A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.
Provided by Redsie
Categories Quick Breads
Time 22m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
- In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
- Spoon into greased or paper-lined mini-muffin cups, filling to top.
- Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
- Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Nutrition Facts : Calories 73.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 12.3, Sodium 97.3, Carbohydrate 11.2, Fiber 0.9, Sugar 4.3, Protein 1.9
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