Simple Whole Wheat Carrot Orange Muffins With Optional White C Recipes

WICKED WHOLE WHEAT ORANGE CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

CARROT ORANGE MUFFINS

Steps:

• Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
• Combine carrots and orange rind; add to flour mixture.
• Combine beaten eggs, oil and orange juice.
• Sir into dry ingredients until well mixed.
• Fill lined muffin cups 2/3 full.
• Bake at 400 for 20 minutes.

SIMPLE WHOLE WHEAT CARROT ORANGE MUFFINS WITH (OPTIONAL) WHITE C

Steps:

• Mix eggs, sugar, oil, orange juice and orange juice in a mixing bowl.
• Add zested orange peel, grated carrots and cinnamon and mix.
• Slowly mix in whole wheat flour.
• (Optional) Pour mixture into muffin cups halfway and add one or two white chocolate wafers/chunks into the middle.
• Fill the muffin cups all the way to the top. There should just be enough for 12 cups.
• (Optional) Add remaining chocolate into the cups, pushing them down into the batter.
• Bake at 375 degrees farenheight for 20 mins or until toothpick comes out clean.

ORANGE CARROT MUFFIN

Steps:

• 1. preheat oven at 180 degrees and line a muffin tray.
• 2. Cream butter and sugar until light and fluffy.
• 3. add the eggs, one at a time mixing on medium each time.
• 4. sift flour and baking powder together and mix in the grated nutmeg.
• 5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
• 6. divide batter into muffin tray.
• 7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
• top with whipped cream or butter cream to have an instant cupcake.

FRESH ORANGE MUFFINS

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

CARROT-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
• In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
• In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
• Beat with a fork until well-combined.
• (The mixture will look curdled.) Then stir in the carrots.
• Add the carrot mixture to the flour mixture.
• Stir just until moistened.
• (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
• Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
• (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
• Then remove the muffins from the pan.
• Good served warm.