Dreamy Carrot Muffins Recipes

PERFECT CARROT CAKE MUFFINS WITH DREAMY CREAM CHEESE ICING

Steps:

• Turn the oven on at 170°C and pop muffin cases into a muffin tin.
• Now prepare the pineapple. Chop into cubes of approximately 1cm. Heat the butter in a frying pan until it starts to bubble/foam, then add the caster sugar and pineapple pieces and move around until the pineapple starts to go golden brown in places. Take off the heat and leave to cool.
• Melt and measure out your coconut oil into the bowl of a stand mixer. Add the muscovado sugar, eggs and vanilla extract and beat together until well-combined.
• In a separate bowl, weigh out the flour and add the bicarbonate of soda, baking powder, cinnamon, ginger and salt. Stir together.
• Add the dry ingredients to those in the mixer, with the machine running slowly. Stop when you have an even batter and take the bowl out.
• Finally, fold in the cooled caramelised pineapple pieces, grated carrot, sultanas and zest of half an orange.
• Fill the muffin cases 3/4 full and pop the tin in the oven for 20-25 minutes. When they are ready to come out, they won't be wet-looking in the middle and the cake will spring back when pressed gently.
• Leave to cool completely.
• To make the icing, beat the cream cheese with a wooden spoon in a bowl.
• In a separate bowl, beat together the butter, icing sugar and honey. Add this to the cream cheese and mix together until smooth.
• Use a knife to spread icing on top of each cake. If you like, add a little orange zest to decorate.
• These are perfect eaten straight away. If you're going to keep them any longer, put them in an airtight container in the fridge but take them out to come up to room temperature before you eat them.

DREAMY CARROT MUFFINS

Steps:

• Preheat oven 400 degrees Fahrenheit and line muffin tin with 12 muffin cups.
• "lightly"measure flour and level off; combine flour, sugar, bk powder, salt and cinn.
• In a medium bowl combine milk (measured with silken tofu to make 1/4 cup), butter and eggs.
• Stir ricotta cheese and grated carrots into milk mixture & beat well.
• Add wet ingredients to dry ingredients in the large bowl. Stir just until moist. Batter will be VERY stiff -- do not worry!
• Fill cups 2/3 full (they'll be pretty full!).
• Bake 20-25 minutes until golden brown. Remove immediately to wire racks to cool.

CREAM CHEESE CARROT MUFFINS

Steps:

• (You can use a food processor or an immersion blender ) Blend carrots until smooth in a small bowl.
• In a large bowl, combine the flour, sugar, baking soda, salt and spices.
• Whisk the egg and oil into the carrot puree.
• Stir the carrot mixture into the dry ingredients just until moistened.
• In a small bowl beat the filling ingredients until smooth.
• Grease 12 muffin cups or use papers
• Fill muffin cups one-third full with carrot muffin mixture. Drop by tablespoonful the cream cheese mixture into the center of each muffin. Top with the remaining carrot mixture batter.
• Bake at 350F for 20 - 25 minutes or until a toothpick comes out clean. Let cool a few minutes then remove to a wire rack.
• Delicious warm but remember to refrigerate any leftovers.

CREAM CHEESE CARROT MUFFINS

Steps:

• Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened. , Fill 12 greased muffin cups one-third full. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. , Bake at 350° for 20-25 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. Refrigerate leftovers.

QUICK AND DREAMY PASTA

Steps:

• In a medium bowl, whisk sour cream, eggs, dill and cheese; add mushrooms and salt and pepper to taste. Mix and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• Over medium heat, pour sour cream mixture into pot with pasta until sauce begins to boil; stir frequently. Be careful to not overcook this sauce or it will become sticky.
• Add the cream mixture to pasta and cook over medium heat; stir frequently for about 3 minutes or until sauce begins to bubble. Be careful not to overcook the sauce.
• Remove from heat and serve immediately.

SPICED CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

CARROT MUFFINS

Steps:

• Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.
• Top and tail, then peel and grate the carrots.
• Combine the carrots, sugar and margarine in a bowl.
• Sift in the flour, cinnamon and baking powder.
• Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.
• Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.