Tag Archives: muffins

Incredible Carrot Muffins

carrot-muffins

I had some carrots that I wanted to use up so I decided to come up with a recipe for carrot muffins.  This recipe turned out GREAT!  I made 16 small muffins today and there are 3 left.  My kids and my husband absolutely LOVE them.  The best part is, because of the natural sweetness of the carrots and orange juice, I didn’t have to use much sugar.  These muffins are LOADED with carrots so they’re healthy and will make the perfect snack for school lunches and something to grab on the way out the door.

I have a feeling I’m going to be making these A LOT!

NOTE ABOUT THE RECIPE:  I used both oil and butter because I like the flavour and moist texture that using both provides.  However, using one or the other would also work!  I LOVE these with coconut sprinkled on top but you could also top them with chopped walnuts, pecans, pumpkin seeds, etc. for a delicious crunch and added healthy fat.  You could also add raisins to the mix!

carrot-muffin-with-walnuts

INGREDIENTS (makes about 16 small muffins)

  • 2 small eggs
  • 1/2 cup unsalted butter, room temperature
  • 3 Tbsp canola/vegetable oil OR coconut oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 2 cup flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1.5  tsp cinnamon
  • 1/4 tsp ground nutmeg
  • OPTION:  1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/2 cup orange juice (preferably fresh squeezed but any orange juice will do)
  • 3 cups shredded carrot (I use a food processor to shred it but a cheese grater works too)
  • OPTION:  shredded coconut to sprinkle on top!

METHOD

  • Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.
  • Using a food processor, cream together butter, oil and sugars.
  • Add vanilla extract and orange juice.  Add eggs.
  • Combine dry and wet ingredients and fold until everything is mixed.
  • Stir in shredded carrot.  Do not over-mix.
  • Fill greased muffin tins to 3/4 full.
  • Sprinkle on shredded coconut or nuts, if using.
  • Bake in 375 degree pre-heated oven for 20 – 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  • Let cool for 10 minutes before eating (if you can wait that long!).

NOTE:  For more of a ‘dessert’ taste, these are incredible with vanilla cream cheese frosting on top!!

carrot-muffin-with-frosting

Bursting Blueberry Muffins

 

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We went berry picking the other day and loaded up on enough blueberries to last the year!  They were so big and delicious that even my son (who doesn’t normally care for berries) devoured them while picking AND after we brought them home.  I have used the below recipe many times and have tweaked it a little bit each time.  I think I have finally perfected it.  You be the judge.  I welcome comments and suggestions!

INGREDIENTS

  • 2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup softened butter
  • 1 Tbsp veg/canola oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 eggs
  • 3/4 cup milk (I use 2% but 1% or skim would do as well)
  • 2.5 heaping cups fresh or frozen blueberries (I used fresh today but use frozen when they’re not in season.  Just defrost before adding to mix)
  • Brown sugar (to sprinkle on muffins)
  • Pam cooking spray (to spray muffin holders)

METHOD

Mix flour, baking powder, baking soda and salt in a large mixing bowl.  In a mixer (I use a small hand mixer) combine butter, oil and sugar and cream together.  Add eggs one at a time (every recipe always says to do this and I’m not sure why but I do it anyway….lol) and mix.  Now add the milk, lemon extract and vanilla extract until all is combined and smooth.  Now, add the wet ingredients to the dry ingredients and mix until all is mixed together.  Gently fold in 2 CUPS ONLY of the berries (leaving 1/2 a cup out).

Preheat oven to 375 degrees

Put muffin/cupcake liners into tray.  Spray lightly with pam cooking spray.  Add muffin mix into liners until it comes to the top.  Now strategically place the remaining berries around each of the muffins and sprinkle with brown sugar.  (I like to press the berries in a bit to ensure that they get into the batter enough to not fall off after being baked).

Bake for 25 – 30 minutes on middle rack.  Stick a knife/toothpick/skewer in.  They’re ready if the knife/toothpick/skewer comes out clean (without batter on it).

Let cool for 10 minutes and enjoy!