How To make Carrot Ginger Breakfast Muffins
safflower oil -- to coat muffin tin 2 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons grated gingerroot
1/2 cup nonfat yogurt or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup light honey
3 eggs
2 cups grated carrot
1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.
3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.
4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool.
Makes 1 dozen muffins.
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How To Make Super Soft Carrot Cake At Home. ( Less Sugar)
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Carrot Muffins Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Carrot Muffins.
Carrot Muffins have the flavor and texture of a carrot cake. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon flavored muffins are wonderfully moist and are loaded with flavorful ingredients; things like toasted nuts, dried coconut, grated apple, and of course, grated carrots. Although these muffins need no adornment, sometimes I can't resist covering them with cream cheese frosting.
Carrot Ginger Muffins with Cashew Cream (recipe in description) #food #foodlover #carrotricerecipe
Carrot Ginger Muffins with Cashew Cream & Carrot Coconut Pistachio Crumble
Oh just getting ready for the week ahead and that certainly includes a sweet treat!
????RECIPE????
Ingredients:
Dry Mixture:
200g almond Flour
45g coconut Flour
2 tbsp desiccated coconut
2 tsp baking powder
1 tsp baking soda
1 pinch of Salt
2 tsp ground cinnamon
Wet Mixture:
4 tbsp ground flaxseed
1 cup cold water
1/2 cup erythritol sweetener (adjust for your taste)
80g melted coconut oil or avocado oil
1 tsp vanilla Extract
1 tbsp orange juice
1 cup shredded carrots
Cashew cream:
1 Cup soaked Cashews drained
powdered sweetener (I use erythritol)
2 tbsp Oatmilk
1 tsp Vanilla/ Vanilla bean
Crumble:
Chopped Pistachios
Shredded carrots
Shredded ginger
Shredded coconut
Method:
Prepare “flax egg” by 1 cup of cold water to the ground flaxseed. Mix well and leave to rest for 15mins.
Sift all ingredients for the Dry Mixture into a mixing bowl.
Add all the remaining ingredients for the Wet Mixture nto the same bowl as the “flax egg” and mix well. Add in the shredded carrots and whisk everything together.
Combining Dry and Wet mixture together using the “folding” action. This helps to retain the air in the mixture.
Grease or line cake or cupcake tins with oil. Pour the batter into each tin and even out the surfaces.
Bake the batter in a 180C/350F preheated oven for 30 to 40 minutes in total. At around the 20 minute mark, place a layer of baking sheet (or foil) on the top of the cake tin to prevent over-browning. Bake for the remaining time.
Let cup cakes cool completely before removing from the cake tin.
Cover the cake with the cashew cream
(instructions below).
Sprinkle with crumble
Cashew Cream:
In a high speed blender blend cashews, oat milk and powdered sweetener until mixed well. For a smoother cream soak cashews over night.
#carrot #muffins #sweettreat #love #cravings #foodiegram #cleaneating #fermentedfood #foodprep #mealplanning #homemade #foodphotography #wellness #health #homecooking #healingfoods #superfood #foodpost #tastytreats #foodlover #eeeeeats #nomnomnom #instafood
#picoftheday #eatingfortheinsta
TASTY HEALTHY MUFFINS - APPLE, CARROT & OAT - Easy Healthy Tasty Cook #WithMe
Looking for a muffin recipe for some deliciously tasty, healthy muffins?
In this video, Charity cooks Apple, Carrot and Oat muffins that are perfect for afternoon tea, morning tea or any other time!
This recipe was originally presented as part of an online cooking workshop and is now ready to share with all of you.
INGREDIENTS:
2 cups plain flour
1 cup rolled oats
2 and 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup brown sugar
2-3 carrots, grated
2 apples, grated
2 eggs, lightly beaten
1/2 cup milk
1/2 cup vegetable oil (anything with a light flavour, eg. sunflower oil, canola oil, rice bran oil. Probably best NOT to use extra virgin olive oil)
1/2 teaspoon vanilla extract
Please like this video and subscribe for more Easy Healthy Tasty videos!
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Make-Ahead Carrot Muffin Recipe - Martha Stewart
Martha Stewart bakes carrot muffins with yogurt and pumpkin pie spice.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
MUFFIN RECIPE | CARROT MUFFINS
Here is a great morning muffin recipe for a quick breakfast, easy snack, or lazy lunch. It starts with whole wheat flour, and is packed with fruits, veggies, nuts, and spices. These breakfast muffins are heathy, hearty, and kid friendly. Perfect for on the go or, in these times, stay at home without the fuss.
Original recipe:
*COOKS NOTES*
*grated pear instead of apple
*1tsp ground ginger instead of crystallized ginger
*Next time we are going to add 1/4c raisins
*This recipe made 23 (not 12) muffins for us