How do you make whole wheat carrot muffins?
How do you make whole wheat carrot muffins?
Directions In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Coat muffin cups with cooking spray or use paper liners; fill half full with batter.
How do you make whole wheat raisin muffins?
Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl.
What makes a muffin taste like carrot cake?
Real maple syrup replaces refined sugar, so these muffins are naturally sweetened. Combined, you end up with hearty muffins that taste like carrot cake. You can eat carrot cake for breakfast with these babies!
How long do you bake a muffin tin?
Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
What kind of fruit to add to carrot muffins?
Dried fruit like raisins, cranberries, or even apples are yummy additions that contribute flavor and texture to these muffins. If you’re feeling adventurous, add dried pineapple, mango, or coconut flakes to give this carrot muffin recipe a tropical twist!
What kind of flour do you use for whole wheat muffins?
Whole wheat pastry flour is one of my very favorite pantry staples. It’s different than regular whole wheat flour, and it’s the key to getting these whole wheat carrot muffins to be light and airy as opposed to heavy and dense. But if making your muffins gluten-free, this flour is my recommendation for doing so.