Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Who has a nice recipe for carrot muffins?

6 Answers

  • 1 decade ago
    Favorite Answer


    Carrot Muffins II

    1 1/2 cups whole wheat flour

    1 teaspoon salt

    1 1/2 teaspoons baking soda

    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1 1/2 cups bran

    3 medium carrots

    2 large eggs

    1/4 cup vegetable oil

    1 1/2 cups milk

    2 tablespoons white distilled vinegar

    1/2 cup honey

    1/4 cup molasses

    1/2 cup raisins

    In a food processor, blend for 5 seconds, whole wheat flour, salt, baking soda, cinnamon, nutmeg, and bran. Pour into a large mixing bowl.

    Process carrots until pureed and stir into dry ingredients.

    Process eggs and oil for 2 to 3 seconds and add to flour mixture with milk, vinegar, honey, molasses, and raisins. Stir until just blended. Spoon into paper-lined muffin tins.

    Bake in 375*F oven for 20 to 25 minutes, or until center is set. Remove from oven. Let completely cool on wire rack.

    Makes 1 1/2 dozen muffins.

  • 1 decade ago

    Carrot-Zucchini Muffins:

    1 cup all-purpose flour

    1 cup whole wheat flour

    1/2 cup sugar

    1 teaspoon baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1/2 teaspoon baking soda

    1 large egg, lightly beaten

    3/4 cup orange juice

    1/4 cup butter or margarine, melted

    2 medium carrots, shredded

    1 medium zucchini, shredded

    Combine first 7 ingredients in a large bowl; make a well in center of mixture.

    Stir together egg, orange juice, and butter; add to dry ingredients, stirring just until moistened. Fold in carrot and zucchini. Spoon into greased muffin pans, filling two-thirds full.

    Bake at 400º for 20 minutes. Remove from pans immediately, and cool on wire racks.

    NOTE: Freeze in an airtight container up to 3 months. To reheat wrap each muffin in a damp paper towel; microwave on HIGH 40 seconds or until warm.

    Yield: Makes 1 dozen

  • 1 decade ago

    Carrot Muffins Recipe

    Tastey Carrot muffin recipe

    Ingredients - 1 1/2 c Whole-wheat flour

    - 1 1/2 ts Baking soda

    - 1/2 ts Nutmeg

    - 3 ea Carrots, 1c grated

    - 1/4 c Vegetable oil

    - 2 tb Vinegar

    - 1/4 c Molasses

    - 1 ts Salt

    - 1 ts Cinnamon

    - 1 1/2 c Natural bran

    - 2 ea Eggs

    - 1 1/2 c Skim milk or orange juice

    - 1/2 c Honey

    - 1/2 c Raisins (optional)

    Directions 1. Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds

    2. Pour into large mixing bowl

    3. Process carrots until pureed and add to dry ingredients

    4. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins

    5. Stir with a wooden spoon until just blended; do not overmix

    6. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.

  • Anonymous
    1 decade ago

    Carrot Muffins

    1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped

    2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)

    1 large apple, peeled and grated

    2 cups (280 grams) all-purpose flour

    1 1/4 cups (250 grams) granulated white sugar

    3/4 teaspoon baking soda

    1 1/2 teaspoons baking powder

    1/2 teaspoon (3.5 grams) salt

    1 1/2 teaspoons ground cinnamon

    1 cup coconut (sweetened or unsweetened)

    3 large eggs

    3/4 cup (180 ml) safflower or canola oil

    1 1/2 teaspoons pure vanilla extract

    Cream Cheese Frosting:

    1/4 cup (56 grams) unsalted butter, room temperature

    4 ounces (1/2 cup) (110 grams) cream cheese, room temperature

    3 tablespoons confectioners' (powdered or icing) sugar

    1/2 teaspoon pure vanilla extract


    Toasted coconut (sweetened or unsweetened)

    Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.

    Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

    Peel and finely grate the carrots and apple. Set aside.

    In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.

    In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

    Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

    Makes 18 standard-sized muffins.


    Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

    Place a dollop of the cream cheese frosting on the top of each muffin and garnish with lightly toasted coconut.

    (Note: To toast coconut - Place on a baking sheet and bake in a 350 degree F (177 degree C) oven for a few minutes until lightly browned. Watch carefully.)

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  • Anonymous
    1 decade ago

    Makes 12 servings.


    -1 c. + 2 tbsp. whole wheat flour

    -1 c. + 2 tbsp. all purpose flour

    -3/4 c. raisins

    -1/4 c. + 2 tbsp. firmly packed light brown sugar

    -1 1/4 tsp. baking powder

    -1/4 tsp. salt

    -1 c. skim milk

    -1 c. shredded carrots

    -1/2 c. egg substitute

    -1/4 c. butter, melted


    1. Preheat oven to 375 degrees. Spray twelve 2 3/4 inch muffin cups with nonstick cooking spray.

    2. In large bowl, combine flour, raisins, sugar, baking powder and salt. In small bowl, combine remaining ingredients. Add liquid ingredients to dry, mixing with fork until just combined.

    3. Spoon batter evenly into prepared cups. Bake for 20 to 25 minutes, until toothpick inserted in center comes out clean. Let stand for 5 minutes. Remove from pan and cool completely.


  • herzog
    Lv 4
    4 years ago

    do no longer bypass one hundred% total wheat. Your truffles could be healthy yet sense like a ton of brick on your abdomen! i'm waiting to truly eat a slice on my one hundred% total wheat bread, so i take great thing approximately in easy words one quarter or a million/2 total wheat flour.

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