Carrot Cake Muffins
These carrot cake muffins have so many tasty ingredients – carrots, raisins, pineapple, cinnamon, and walnuts just to name a few! These are sure to become a family favorite!
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Guest: Asha Abraham
(VEGAN)
Ingredients:
- 1¼ c. white whole wheat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 c. quick-cooking oats-uncooked
- ½ c. applesauce
- ½ c. brown sugar
- ½ c. maple syrup
- 1 c. carrots-shredded raw
- ½ c. raisins
- 1 tsp. vanilla
- ½ c. crushed pineapple
- ½ c. walnuts-chopped
- 1 c. Grape Nuts
- 1 c. water-very hot
Directions:
Preheat oven to 400º F. Spray 12 standard muffin-pan cups with non-stick cooking spray, or line cups with fluted paper liners. In a small mixing bowl, combine bran buds and cover with boiling water. Let set until all water is absorbed. Set aside. In a large mixing bowl, whisk together all dry ingredients. Set aside. In medium bowl, combine all other ingredients, including moistened bran buds. Add flour mixture and stir just until flour is moistened. Batter will be lumpy. Spoon batter evenly into muffin tins. Bake 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.
Yields: 12 Muffins
**These muffins are very moist and you will almost think you are eating carrot cake! I especially like them warm right out of the oven. For variety try changing types of nuts or dried fruit. Dried apricots and pecans are
(REGULAR NON-VEGAN)
Ingredients:
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ¾ c. sugar
- 2 large eggs
- ½ c. canola oil
- 1 ½ c. carrots (raw & finely shredded)
- ½ c. golden raisins
- 1 tsp. vanilla
- ½ c. crushed pineapple
- ½ c. walnuts-chopped
Frosting:
- 4 oz Philadelphia brand cream cheese
- 3 Tbsp. powdered sugar
- tsp. vanilla
Directions:
Preheat oven to 350º F. Spray 12 standard muffin-pan cups with non-stick cooking spray, or line cups with fluted paper liners. In a small mixing bowl, combine all dry ingredients. In a large mixing bowl, combine all other ingredients. Add flour mixture to wet ingredients and stir just until flour is absorbed. Batter will be lumpy. Spoon batter evenly into muffin tins. Bake 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later. (Optional** Frost with cream cheese frosting when cooled.)
Yields: 12 Muffins
**These muffins are very moist and you will almost think you are eating carrot cake! I especially like them warm right out of the oven. For variety try changing types of nuts or dried fruit. Dried apricots and pecans are wonderful too! They also freeze very well. Just place them in a freeze safe container or plastic freezer bag.
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
