Mini Spiced Carrot Muffins Recipes

Steps:

• Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
• In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
• Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
• Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

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 flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

Steps:

• Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
• Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
• Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
• Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
• Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
• Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
• Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.