WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
CARROT ORANGE MUFFINS
Make and share this Carrot Orange Muffins recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
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.
ORANGE CARROT MUFFINS
Nutmeg, cloves and orange peel make these carrot muffins a special anytime treat.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Beat in orange juice. Combine the flour, orange zest, baking soda, baking powder, nutmeg and cloves; add to creamed mixture just until combined. Fold in carrots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 156mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
WICKED WHOLE WHEAT ORANGE CARROT MUFFINS
These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!
Provided by LinnieDeLuxe
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 33.5 g, Cholesterol 62 mg, Fat 8.1 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 378.8 mg, Sugar 16.2 g
WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL
This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.
Provided by Julia Moskin
Categories breakfast, brunch, quick breads
Time 2h
Yield 18 to 24 muffins
Number Of Ingredients 22
Steps:
- Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
- Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
- Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
- Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
- Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
- Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
- Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
- Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 19 grams, TransFat 0 grams
WHOLE WHEAT CARROT MUFFINS
Kristine Couture of Farnham, Quebec starts the day in a healthy way with these scrumptious carrot muffins. Extras make a guilt-free afternoon pick-me-up with coffee.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 250mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE CARROT WHOLE GRAIN MUFFINS
Categories Fruit Nut Breakfast Bake Low Fat Kid-Friendly Quick & Easy High Fiber Low/No Sugar Muffin Healthy Vegan
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Grease muffin pan topside and brims with canola oil and line with muffin cups. Combine wet ingredients and dry ingredients separately, then quickly combine the two, avoid over-stirring to ensure a fluffier consistency. Fill muffin cups and form a slight dome at the top, brims will overflow just a little, but generally won't cause muffins to stick together due to mixture consistency. Bake for 25 minutes or until light golden brown, remove from oven and cool, then place muffins in airtight container, will keep for 3 days at room temperature or up to 1 week refridgerated.
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