How To make Title: Carrot Or Zucchini Muffins
Servings: 24
1 1/2 c whole wheat flour
1 1/2 t baking soda
1/2 t nutmeg
3 carrot
1/4 c vegetable oil
2 T vinegar
1/4 c molasses
1 t salt
1 t cinnamon
1 1/2 c bran
2 egg
1 1/2 c skim milk
1/2 c honey
1/2 c raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min.
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How To make Title: Carrot Or Zucchini Muffins's Videos
Zucchini Carrot Muffins by Chef Niklesh Sharma #pastry #culinary #apcamalaysia #stayhomewithapca
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Family Favorite Zucchini Carrot Bread
My daughter and I make a family favorite: Zucchini Carrot Bread! We make this recipe all the time and it's always a hit!
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Apple & Zucchini Muffins|Zizas_Corner
How you doing? In this Video, check out this easy and tasty muffins. its super yummy and I hope you try it out. Enjoy :)
INGREDIENTS
Oat Flour - 1 cups
Flour - 1.5 cups
Apple - 1
Zucchini - 1
Eggs - 2
Maple Syrup - 1/4 cup
Butter - 1/3 cup
Honey - 1/4 cup
Cinnamon - 1tbs
Salt - 1tbs
Baking soda - 1/2 tbs
Vanilla Extract - 1tbs
Chocolate chips (Optional)
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I'm a Nigerian based in the US with my husband and 3 fabulous kids. I love cooking and eating, along with many other hobbies that I'd love to share with you!
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Carrot and Oats Muffins | Cravings Journal
Muffins are great, but breakfast-worthy muffins are even better! These are great with the texture of the steel-cut oats and the carrots which gives it extra moisture. I'm definitely having these with a cup of coffee in the morning and a huge smile on my face. Watch the video to also learn how to make these muffin cases as well from baking paper.
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Extremely Healthy Zucchini Bread (Weight Loss Recipes)
Please READ this box more info. Hi my lovelies, some of you have requested a video on my healthy bread recipe. April 25th is also known as Zucchini Bread Day, and I would like to share this really healthy Rye Zucchini Bread with you. I'm excited!!
You have to try this recipe out! This bread is so healthy packed full of fibre, which helps to CURB HUNGER. I would recommend 2 slices for breakfast for a healthy weight maintenance or weight loss. This bread keeps me satisfied till lunch!
In every slice, you are getting your vegetable, fruit, complex carbs and protein. Bread doesn't get healthier and more delicious than this. So try this out, make it on Zucchini Bread Day this Friday and share your bread picture with me on Instagram or Facebook.
NOTE (This recipe can be adapted for anyone):
- Zucchini is also know as Courgette. In Asia, you may also use Japanese Cucumber, which is very similar to zucchini.
- You may replace the Rye flour to any other flour of your choice: whole-wheat flour, coconut flour etc
- If you are a Vegan, you can replace the eggs with 1/2 cup of dairy-free yoghurt or silken tofu.
- As for the milk, any milk of your choice: dairy milk, almond milk, soya milk, rice milk etc.
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3 Skinny Breakfast Muffins (Healthy Recipes)
♥ No more Muffin Top. These super muffins are low in calories, vegan, gluten free, high in nutrients & extremely easy to make.
♥ Watch till the end for the full recipes & steps, including calorie counts. Be sure to LIKE, SHARE this video with your friends.
♥ SUBSCRIBE p/s We're not far from 1 million subscribers!!! Let's work towards that. =)
♥ Joanna is a certified Women’s Fitness Specialist with NASM and also a certified Personal Trainer & Nutrition Coach.
Each recipe makes 6 muffins. They are great for breakfast or even as a pre / post workout snack.
NUTTY BANANA MUFFINS
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup / Honey – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
9) 2 Medium Bananas, mashed – 210Cals
10) 3 tbsps. Crushed Almond Nuts – 105Cals
Per Muffin – 160Cals
CHOCOLATE PEANUT BUTTER MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 50Cals
4) 2 tbsps. Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) ¼ cup Unsweetened Cocoa Powder – 48Cals
9) 2 tbsps. Peanut Butter – 188Cals
10) 2 tbsps. (25g) Chocolate Chips – 70Cals
Per Muffin – 159Cals
CRANBERRY ZUCCHINI MUFFIN
Ingredients
1) ¾ cup Oat Flour (or any other flour) – 300Cals
2) 1 tbsp. Chia Seeds + 3 tbsps. Water – 70Cals
3) ½ cup Soy Milk (or any other Milk) – 33Cals
4) 2 tbsps. (40g) Maple Syrup – 104Cals
5) 1 tbsp. Coconut Oil – 117Cals
6) ½ tsp. Vanilla Extract – 6Cals
7) ¼ tsp. Baking Soda
8) 1 cup Zucchini, grated – 18Cals
9) ¼ cup Dried Cranberries – 130Cals
Per Muffin – 132.5Cals
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