Mimis Carrot Raisin Bread Muffins Recipe 445

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 9-inch square pan or four 3 X 6-inch loaf pans.
• 2. In a medium bowl; sift together first five ingredients; set aside.
• 3. In a seperate bowl; whisk together oil, brown sugar and eggs; pour into flour mixture and stir well.
• 4. Stir in walnuts, pineapple, raisins and carrots.
• 5. Pour into prepare pan(s). Bake 30 to 40 minutes if using 9-inch pan or 20 minut for mini pan or until lighty browned. Test with toothpick or cake tester to make sure it's done.

Steps:

• Sift first five ingredients into a mixing bowl.
• In a separate bowl, whisk together the oil, sugar and eggs.
• Stir the liquid mixture into the flour; mix well.
• Add the next four ingredients; stir again.
• Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
• Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
• Yield: one 9-inch square, or four 3" x 6" mini-loaves.

Steps:

• Preheat oven to 325 degrees F.
• Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
• Place banana, Splenda, egg substitute, Brown Sugar Splenda, vanilla, frozen carrots and pineapple in blender.
• Mix on highest setting until well-blended.
• Add raisins and walnuts to blender and mix well by hand.
• Pour blender mixture into flour mixture and stir until well-blended.
• Spoon batter into greased muffin pans (18 muffins total); or pour into greased bundt pan.
• Bake for 30 minutes (40 minutes for bundt), or until done.
• Please note that the Splenda ingredients are not included in the nutrition information. These ingredients add 12 calories per serving.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
• In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
• In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
• Stir in walnuts, pineapple, raisins and carrots.
• Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.

Steps:

• 1. 1. Sift 1st 5 ingredients into a large bowl
• 2. 2. In separate bowl Wisk together the applesauce, molasses, Splenda and eggs.
• 3. 3. Stir liquid into flour, mix well, but don't over mix.
• 4. 4. Add next 4 ingredients, stir again
• 5. 5. Spray loaf pan with non stick spray. Fill pan 1/3 full or fill 12 regular sized muffin cups 1/3 full.
• 6. 6. Bake at 350 degrees for about 40 minutes to 1 hour, until pick place in center comes out clean.
• 7. Nutritional information per serving: Calories: 153.7, Total Fat: 5.5 g, Saturated Fat; 0.9 g, Polyunsaturated Fat; 1.5 g, Monounsaturated Fat; 2.7 g, Cholesterol: 61.7 mg, Sodium: 276.2 mg, Potassium: 165.5 mg, Total Carbohydrate: 25.5 g, Dietary Fiber; 2.5 g, Sugars; 7.6 g, Protein: 4.6 g

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.

Steps:

• 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).