MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
SUNRISE CARROT MUFFINS
Steps:
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
- Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Mix in the flaxseeds and raisins. Place tofu, canola oil, agave nectar, and vanilla extract in a food processor and blend until smooth and creamy, about 1 to 2 minutes. Add the tofu mixture to the flour mixture and combine well. Fold in the carrots, apple, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
CARROT MORNING MUFFINS
Make and share this Carrot Morning Muffins recipe from Food.com.
Provided by invictus
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease 12 muffin tins.
- In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
- Stir in carrots, coconut, and raisins.
- Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
- Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for five minutes on a wire rack before removing from pan.
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