Carrot Nut Muffin Tops Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

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.

Steps:

• Preheat Oven to 375 degrees F.
• Topping:.
• Mix together the sugar and cinnamon, set aside.
• Muffins Tops::.
• Grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray.
• In large bowl combine the eggs, oil and sugar.
• Mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute.
• In another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Add to the egg mixture and mix on low speed or with a wooden spoon, until smooth.
• With a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes.
• Fill muffin-top cups with approximately 1/2 cup of batter.
• Gently shake the pan to even out the batter.
• Bake until golden about 15 - 20 minutes. A toothpcik inserted into the center of a muffin should come out clean.
• Transfer the pans to wire racks and let cool for 5 minutes.
• Carefully remove the muffin-tops to the wire rack to cool.
• Best served hot from the oven.

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Steps:

• In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined. , Fill greased muffin cups three-fourths full. Bake at 425° for 15-18 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.

Steps:

• Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften.
• Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
• Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
• In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
• Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
• Distribute topping mix on top of muffin batter.
• Bake at 350 degrees for 20 minutes.
• Let cool, then remove from pan and eat!