Moist And Low Fat Carrot Raisin Apple Muffins Recipes

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RAISIN APPLE MUFFINS

Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 16



Raisin Apple Muffins image

Steps:

  • In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1/2 cup fat-free milk
1/4 cup canola oil
1 cup chopped peeled tart apple
1/4 cup raisins
CRUMB TOPPING:
2 tablespoons all-purpose flour
2 tablespoons quick-cooking oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14



Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) image

Steps:

  • Set oven to 350 degrees.
  • Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
  • In a large bowl mix together first 7 ingredients.
  • In a small bowl whisk together egg, oil, milk and vanilla.
  • In a medium bowl mix the shredded carrots with the crushed pineapple.
  • Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
  • Add in the raisins and chopped nuts.
  • Divide the mixture between the 12 muffin tins.
  • Bake for about 20-25 minutes, or until the muffins test done.

1 1/2 cups whole wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat milk)
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins

APPLE CARROT MUFFINS

These apple carrot muffins were given to me by the parent of one of my students. They're moist, tender and taste almost like carrot cake. They freeze well, too. -Elaine Cooley, Louisville, Kentucky

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12



Apple Carrot Muffins image

Steps:

  • In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 32g carbohydrate, Fiber 2g fiber), Protein 4g protein.

1-3/4 cups raisin bran cereal
1-1/4 cups all-purpose flour
3/4 cup sugar
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

CARROT-APPLE MUFFINS

Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 16



Carrot-Apple Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
  • Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
  • Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g

1 ½ cups all-purpose flour
½ cup old-fashioned oats
¼ cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup low-fat vanilla Greek yogurt
⅓ cup buttermilk
¼ cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup peeled and grated apple
¾ cup peeled and grated carrots
⅓ cup chopped walnuts, lightly toasted

CARROT RAISIN MUFFINS

Patti Wolfe Bailey of Chanute, Kansas shares these moist muffins that are full of sweet raisins and carrots. "My husband likes them at breakfast along with his cereal," she notes.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 13



Carrot Raisin Muffins image

Steps:

  • In a bowl, combine the dry ingredients. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry ingredients just until blended. Fold in carrots, raisins and nuts if desired. Fill greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup honey
1 cup (8 ounces) plain yogurt
1/2 cup canola oil
2 teaspoons lemon juice
2 teaspoons vanilla extract
1-1/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts, optional

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