Pecan Carrot Bread Or Muffins Recipes
WHOLE GRAIN CARROT PEACH MUFFINS
A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.
Provided by The Sweet and Sour Baker
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g
CARROT & PECAN MUFFINS
Based on the flavours of carrot cake, these have a surprise ingredient - cannellini beans! They add a lovely texture and help provide 1 of your 5 a day
Provided by Sara Buenfeld
Categories Breakfast, Snack
Time 30m
Yield makes 12
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth - the beans and oats should be ground down as much as possible.
- Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases - use a large ice cream scoop if you have one, to get nice even muffins.
- Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.
Nutrition Facts : Calories 209 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
PECAN PIE MUFFINS
It's hard to believe there are only five ingredients in these wonderful little muffins! The brown sugar makes them taste like pecan pie.
Provided by prissycat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
- In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 31.1 g, Cholesterol 77.4 mg, Fat 23.5 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 119.3 mg, Sugar 24.3 g
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