WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS
As grown-up-friendly as they are kid-friendly, these bite-size whole-wheat muffins boast carrots, cinnamon, and an irresistible sprinkle of chocolate.
Provided by Kare for Kitchen Treaty
Time 24m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
- In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
- In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
- Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
- Sprinkle the tops with additional mini chocolate chips.
- Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
- Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
- These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.
CHOCOLATE CHIP CARROT CAKE MUFFINS (SMALL BATCH)
Most recipes will make 12 muffins and I really can't eat that many! This recipe is for Chocolate chip carrot cake muffins, something different and great for chocolate lovers that maybe live alone or with a spouse or want to take a nice little gift to a lonely neighbor. Add coffee or tea and some fresh fruit for a basket for a...
Provided by Catherine Thompson Floyd
Categories Muffins
Time 25m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Line 3 cups of jumbo muffin pan (3/4 cup capacity) with paper liners or lightly butter the bottoms of the cups and then rub a little bit of butter around the rim of each cup to help the muffins form a nice rounded top. Set aside. (or 4 to 5 regular size muffin cups)
- 2. Place flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and blend to mix the ingredients thoroughly. Sprinkle the chocolate chips over the mixture and blend. Transfer this mixture to a bowl and make a well in the center of the mixture.
- 3. Place the oil, egg and vanilla in a bow and blend. Mix in the carrots, pineapple, walnuts and raisins. Pour this mixture into the center of the flour mixture and stir just until the dry ingredients are moistened. Don't over mix, please!
- 4. Spoon the batter into the prepared muffin cups, dividing it evenly. Fill the empty muffin cups with water halfway, which prevents scorching. Bake the muffins approximately 25 minutes or until toothpick inserted in center comes out clean.
- 5. Cool 5 minutes, carefully remove muffins and water from tin. Cool muffins completely. Drizzle tops with cream cheese glaze, if desired, but they are great without the glaze!
- 6. For cream cheese glaze, just mix cream cheese, confectioner's sugar and pineapple juice to desired consistency, smooth and creamy.
CHOCOLATE CARROT CUPCAKES
This recipe is both delicious and healthy, and it's a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolaty, and moist. They're a healthy twist to your basic chocolate cupcakes, without sacrificing taste or texture. Enjoy!
Provided by LaurenLee3
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
- Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
- Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 25 g, Cholesterol 23.5 mg, Fat 2.7 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 170.6 mg, Sugar 15.2 g
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