Orange Carrot Muffins Recipes

Steps:

• 1. Preheat oven to 350F In a medium bowl add your dry ingredients including sugar and mix till well incorporated. In a separate bowl, add your eggs and oil, juice, milk and grated carrot. Using a whisk mix well. Now add your dry ingredients to your wet ingredients. Stir till thoroughly incorporated. Batter will be lumpy, no worries. Set aside.
• 2. Line your muffins tins and spray. Using 1/4c measure, fill your muffins tins till 3/4 full. Tap your muffins tins on your counter top a couple of times to ensure even settling and same size muffins. Add your crumb topping by sprinkling about 1tsp or so of crumb topping towards the center of the muffin. Bake for 20-25 minutes or when tested the tester is clean. Remove from oven, place on cooling racks for about 10 minutes. Remove muffins from tins and place on cooling racks till thoroughly cooled. Enjoy!

Steps:

• Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated.
• Combine carrots and orange rind; add to flour mixture.
• Combine beaten eggs, oil and orange juice.
• Sir into dry ingredients until well mixed.
• Fill lined muffin cups 2/3 full.
• Bake at 400 for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

Steps:

• 1. preheat oven at 180 degrees and line a muffin tray.
• 2. Cream butter and sugar until light and fluffy.
• 3. add the eggs, one at a time mixing on medium each time.
• 4. sift flour and baking powder together and mix in the grated nutmeg.
• 5. add the flour mixture, grated carrot and orange juice and rind into the egg mixture in batches, starting and ending with flour.
• 6. divide batter into muffin tray.
• 7. bake at 180 degrees for 30 mins or until a wooden skewer comes out clean.
• top with whipped cream or butter cream to have an instant cupcake.