CARROT MUFFINS
I've tried many variations of carrot muffins, and these are by far the best! They aren't too sweet, they have the perfect amount of carrots in them, they stay moist, and they're good for you!!!
Provided by Mairead Kelly
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg lightly in large bowl.
- Add orange juice, margarine, and sugar, beat well.
- Sift together dry ingredients.
- Stir into egg mixture, mix only till moistened.
- Gently fold in shredded carrots (I shred the carrots in my food processor).
- Spoon into well greased muffin pans about 2/3 full.
- Bake for 15-20 minutes at 400 degrees.
Nutrition Facts : Calories 194.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 15.5, Sodium 289.5, Carbohydrate 27.5, Fiber 2.1, Sugar 10.7, Protein 3.3
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Zohaib Saraiki
[email protected]These were a bit too sweet for my taste, even though I used less sugar than the recipe called for.
Zarif Abdul
[email protected]I love the combination of carrots and cream cheese in these muffins. They're always a hit at my parties.
Reuban Haylock
[email protected]I baked these muffins for my family's Easter brunch and they were a hit! Everyone loved them.
betce
[email protected]These muffins are a great way to use up leftover carrots. They're moist and flavorful and the cream cheese frosting is a nice bonus.
Avs S
[email protected]I found the muffins to be a bit dry. Maybe I should have added some more grated carrots or played with other ingredients.
Bhim Dhami
[email protected]Just made these muffins and they are delicious! I used a whole wheat flour blend and they still turned out great.
Dalef Khan
[email protected]I'm not a big fan of muffins, but these carrot muffins are really good! The carrots give them a nice texture and the spices are perfect.
Ziddi Bacha
[email protected]These muffins are so good. The carrots add a nice sweetness and the cream cheese frosting is the perfect touch.
Johnny
[email protected]Followed the recipe exactly, and the muffins didn't rise very much. Not sure what went wrong.
Zarbozarbo Zarbozarbo
[email protected]Quick, easy and very tasty. I baked them for a brunch party and they disappeared in minutes.
Ernie Crumb
[email protected]I added some chopped walnuts for extra crunch. The recipe is simple and the muffins are moist and fluffy. Thanks for sharing!
Brianna Gooden
[email protected]Great recipe! The kids refused to eat carrots at first, but they had no idea these delicious muffins contained them.
Galambi ahmed
[email protected]These muffins were easy to make and had a wonderful aroma while baking. Loved the subtle sweetness and crunch of the carrots.