Carrot Applesauce Pineapple Muffins Recipes

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 flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

Steps:

• Mix in order given and bake at 350 degrees for 20-25 minutes.
• You can use paper lined muffin cups, if you wish.

Steps:

• Combine Cake Mix, Applesauce, Egg, Sugar, and Cinnamon in a mixing bowl until well blended.
• Spoon into lined muffin tin.
• Top with chopped nuts.
• Bake for 17 - 20 minutes in 350 degree oven.
• Cool, serve.

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Steps:

• Preheat oven to 400*.
• Grate carrots until you have 1 cup.
• Blend pineapple until smooth (optional).
• Beat eggs in a bowl, then add oil, applesauce and pineapple.
• Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
• Add carrots to dry bowl.
• Mix both wet and dry bowls very well.
• Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
• Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
• Fill 12 large muffins or 48 mini muffins to 3/4 full.
• Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
• Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
• Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.