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.
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.
Time 25m Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan. In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top. Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes Allow to cool for about 10 minutes before removing from the muffin tin. Serve plain or with butter (or vegan butter) if desired. Store in an airtight container at room temperature for 2 - 3 days or freeze.
Time 45m Yield 18 Number Of Ingredients 11 Steps:
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.
Time 1h10m Yield 48 mini muffins Number Of Ingredients 15 Steps:
Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners. Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers. Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl. Stir the wet ingredients into the dry until just combined (don’t fret if the batter has lumps). Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using. Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.
Time 30m Yield 18 muffins Number Of Ingredients 15 Steps:
Oven at 400°F Spray oven tin with cooking spray. Mix together flour, soda, powder, salt, spices, raisins and walnuts. Whisk together honey, yogurt, applesauce and egg. When well mixed, stir in carrots. Stir dry ingredients into the wet ingredients, combining until moistened. Be sure not to over mix. Put batter into prepared muffin tins. Bake 15 minutes, or until a tooothpick inserted into centre of muffin comes clean. Let stand for 10 minutes before removing from muffin tin.
