Time 40m Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray. Whisk together baking mix, sugar, and cinnamon. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in carrots, raisins, pepitas, and pecans. Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Time 45m Yield 24 muffins Number Of Ingredients 17 Steps:
Preheat oven to 350. Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl. Stir in carrot and next 5 ingredients. Make a well in center of mixture. Combine oil and next 4 ingredients; stir with a whisk. Add oil mixture to flour mixture, stirring just until moist. Spoon batter evenly into muffin cups coated with cooking spray. Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; let cool on a wire rack.
More about “kitchen sink muffins recipes”
Time 20m Yield 4 Number Of Ingredients 10 Steps:
Preheat a waffle iron according to manufacturer’s instructions; spray with cooking spray. Mix hash browns, eggs, milk, flour, onion, sriracha sauce, garlic, baking powder, salt, and pepper together in a bowl to make batter. Pour 1/4 of the mixture onto the preheated waffle iron; spread to the edges with a spatula. Cook until golden and warmed through, 5 to 7 minutes. Repeat with remaining batter.
