CARROT OATMEAL MUFFINS
A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!
Provided by WestCoastMom
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
- In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 37.4 g, Cholesterol 34.5 mg, Fat 15.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 240.4 mg, Sugar 23.4 g
OATMEAL CARROT MUFFINS
For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.-Jane Richter, Pompano Beach, Florida
Provided by Taste of Home
Time 30m
Yield 10 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 227 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
SPICED CARROT MUFFINS
These can be a quick breakfast treat or a mid-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
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.
CARROT OATMEAL MUFFINS
This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.
Provided by Tam D
Categories Other Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375*. Prepare a 12-cup muffin pan with food release spray. Set aside.
- 2. In a large mixing bowl combine the flour and oats. Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
- 3. Stir in the brown sugar, mixing until well blended. Set aside.
- 4. Shred the carrots -- a fine shred is best. Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
- 5. In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
- 6. Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
- 7. Fill the muffin cups 3/4 full. Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
- 8. Allow the muffins to cool on a wire rack for 10 minutes. Slide the blade of a knife around the edge of the cups to loosen the muffins, and gently pry them out. Cool completely on a wire rack.
- 9. NOTES: 1) I recommend a DeMarle muffin pan! 2) If you don't have cardamom, just use all cinnamon. 3) You can use regular raisins if you don't have golden.
CHA-CHING! CARROT SPICE MUFFINS
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.
Provided by Roosie
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
- Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
- Stir the wet and dry ingredients together until just moistened.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 135.3, Fat 6.6, SaturatedFat 1, Cholesterol 10.6, Sodium 134.9, Carbohydrate 18.1, Fiber 1.9, Sugar 8.6, Protein 2.8
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