APPLE CARROT NUT MUFFINS
Make and share this Apple Carrot Nut Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix ingredients together.
- Pour batter into greased or paper-lined muffin cups.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 156.5, Fat 8.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 126.2, Carbohydrate 18.2, Fiber 1.1, Sugar 5.1, Protein 3
CARROT APPLE NUT MUFFINS
This recipe came from Mother Earth News Magazine. It has a great texture, not too sweet and nice and moist. Everyone in my family loved it. I made them for breakfast tomorrow morning but I don't think they will last that long! I reproduced the recipe as it was printed, but next time I think I will use a little more ginger and cinnamon.
Provided by Norah Bennett
Categories Breads
Time 40m
Yield 9-18 muffins, 9-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts.
- In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack.
- Makes 9 large or 18 small muffins.
Nutrition Facts : Calories 422.3, Fat 24.4, SaturatedFat 3.3, Cholesterol 70.5, Sodium 342.7, Carbohydrate 46, Fiber 2.5, Sugar 21.6, Protein 6.3
CARROT-APPLE MUFFINS
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g
GREAT APPLE AND CARROT MUFFINS
Very moist and good for you too! I adapted this recipe from a cake recipe, so it's yummy, but also quite healthy.
Provided by volleychem
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
- Mix water and flax seeds together in a bowl.
- Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
- Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
- Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 21.8 g, Cholesterol 16.4 mg, Fat 8.5 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 237.3 mg, Sugar 11.1 g
APPLE NUT MUFFINS
Make and share this Apple Nut Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Yield 12 jumbo muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, melt butter.
- Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
- Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
- Remove from the heat; stir in nuts.
- Set aside to cool.
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam.
- Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
- Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
- Sprinkle with cinnamon-sugar.
- Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
- Bake for 16-18 minutes.
Nutrition Facts : Calories 496.1, Fat 23.9, SaturatedFat 12.8, Cholesterol 97.6, Sodium 549.1, Carbohydrate 64.9, Fiber 2.1, Sugar 34.6, Protein 7.2
CARROT-WALNUT MUFFINS
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
- Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
- Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
- Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
- Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
APPLE NUT CARROT MUFFINS
Packed full of healthy ingredients, these muffins make a wonderful breakfast muffin with your cup of java.
Provided by Sassy in da South
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients together.
- Then add remaining and mix.
- Fill muffin tins 2/3 full.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 259.3, Fat 15.3, SaturatedFat 2.1, Cholesterol 35.2, Sodium 225.6, Carbohydrate 28.5, Fiber 1.5, Sugar 15.5, Protein 3.3
APPLE AND CARROT MUFFINS
A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.
Provided by Diamondlil
Categories Breakfast
Time 45m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°. Grease bottom and 1/4 up of muffin pan.
- In a medium bowl mix all the dry ingredients. Add the nuts, set aside.
- In a small bowl; mix the egg, oil and vanilla.
- Add egg mixture to the dry ingredients, along with the apple and carrot.
- Stir just until blended. If too thick, add a little milk.
- Bake on center rack for 20-25 minutes.
- Remove to cooling rack.
Nutrition Facts : Calories 214.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 21.6, Sodium 157.3, Carbohydrate 23.2, Fiber 1.8, Sugar 11.7, Protein 2.9
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