poon, stir flour mixture into carrot mixture just until flour is
o well.
Add grated carrot. Stir until just moistened.
he mixture. Add zucchini, papaya, carrot, applesauce, honey, eggs, vanilla extract
ixture; gently stir in apple, carrot, and walnuts. Spoon batter into
il, vanilla extract, and grated carrot; fold in the flour mixture
MUFFINS.
Preheat oven to 350
poon, stir flour mixture into carrot mixture until moistened.
Spoon
Preheat oven to 400 F (200 C).
Mix first 7 ingredients in a large bowl. Make a well in the centre.
In another bowl beat eggs until frothy. Add cooking oil, carrots, pineapple and juice (or applesauce).
Pour int well. Stir only to moisten. Batter will be lummpy.
Fill greased muffin cups 3/4 full. Bake 20-25 minutes. Remove from pan after 5 minutes.
*For carrot muffins use 2 cups flour and omit bran.
Preheat oven to 400\u00b0; grease a 12-cup muffin tin.
In a mixing bowl, combine carrots and cornmeal.
In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture.
Cool to room temperature; add in eggs and oil, mix to combine.
In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended.
Spoon batter into prepared muffin tin, dividing evenly.
Bake for 20 minutes.
Heat oven to 375\u00b0.
Generously grease or line 12 muffin cups with paper liners.
In large bowl, combine quick bread mix, water, oil, pineapple and egg; stir to moisten all ingredients.
Fill prepared muffin cups 3/4 full.
Place 1 mounded teaspoonfuls soft cream cheese on top of batter in each muffin cup.
Sprinkle with almonds.
Bake at 375\u00b0 for 20 to 30 minutes, or until toothpick inserted in muffin comes out clean.
Cool 5 minutes; remove from pan.
Refrigerate leftovers.
Makes 12 muffins.
Beat sugar, oil and egg.
Add baking soda, water and vanilla; mix well.
Add flour, salt and baking powder.
Mix until moistened.
Stir in grated carrots. Bake at 375\u00b0 for 15 to 20 minutes.
Yields 1 dozen carrot muffins.
Combine first 6 ingredients.
In a small bowl, combine last 7 ingredients.
Make a well in flour mixture.
Add wet ingredients. Stir just enough to mix.
Bake in a 350\u00b0 oven for 20 to 22 minutes.
Makes 12 muffins.
Combine first 6 ingredients.
Mix well.
Mix in a small bowl next 6 ingredients.
Stir with wire whip.
Add to dry ingredients. Mix slightly.
Add raisins.
Bake in a 375\u00b0 oven for 20 minutes. Makes 12 muffins.
Contains 120 calories and 3 fat grams.
In a bowl, beat together the brown sugar, oil, egg and pumpkin puree.
Add grated carrot.
In another bowl, combine the flour, baking powder and the baking soda, cinnamon and salt.
Stir into the pumpkin mixture.
Add the chocolate chips and raisins or currants just before the batter is blended.
Do not overmix batter.
Grease muffin pans.
Spoon batter almost to the top of each cup.
Bake at 375\u00b0 for 10 minutes.
Cool a few minutes before removing from pan.
Serve fresh.
Preheat oven to 350\u00b0F Spray the muffin tins.
Whisk the first six ingredients in a large bowl.
Mix eggs, oil and sugar in a medium bowl. Whisk for 30 seconds to dissolve sugar. Stir the shredded zucchini and carrot.
Stir egg mixture into the dry ingredients. Stir in sunflower seeds. Divide batter into the muffin tins about 1/4 cup each.
Bake for 23 to 25 minutes or until crowned and lightly browned.
Preheat oven to 375\u00b0.
Line 18 muffin cups with foil liners. Sift first 7 ingredients into large bowl.
Mix in both sugars, then coconut, carrot, raisins, apple and nuts.
Whisk vegetable oil, eggs and vanilla extract in medium bowl to blend.
Gradually mix oil mixture into dry ingredients, occasionally scraping down sides of bowl.
In a bowl, combine flour, honey, baking powder, baking soda, cinnamon and nutmeg.
Stir in walnuts and raisins.
In another bowl, combine oil and 2 eggs.
Add to flour mixture; stir in carrot.
Spoon into 12 paper-lined muffin cups.
Bake at 375\u00b0 for 25 to 30 minutes.
s just blended. Fold zucchini, carrot, apple, and raisins into batter
Set oven to 180\u00b0C.
Beat egg until white and fluffy.
Add xylitol to egg and mix.
Add soy milk & yogurt then oil.
Mix and shift dry ingredients together.
Add in grated carrot and dry ingredients until just combined.
Divide mixture to 6-8 and spoon into paper case (in Muffin tin).
Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle.
Remove from the tin while still hot. Cool in air tight container so that they won't dry.
mix dry ingredients in a large bowl. blend well.
mix wet ingredients in a bowl. blend well.
add wet ingredients to large bowl and stir just until blended.
fold grated apple and carrot into batter.
transfer into 12 greased muffin tins.
bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned
enjoy!