Carrot Muffins
You can never have too many side dish recipes, so give Carrot Muffins a try. Watching your figure? This lacto ovo vegetarian recipe has 186 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8 and costs 30 cents per serving. This recipe from Leites Culinaria requires spelt flour, granulated sugar, egg, and ground allspice. 151 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 42%, this dish is pretty good. Similar recipes are Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}, Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple), and Carrot Muffins.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (regular or lowfat or nonfat is fine)
1 1/2 cups coarsely grated carrots, about 2 medium
2 tablespoons dark brown sugar
1 large egg
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons oat bran
1/4 cup plus 2 tablespoons spelt flour
1 tablespoon sugar
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
Equipment:
bowl
muffin tray
oven
spatula
whisk
ice cream scoop
muffin liners
frying pan
Cooking instruction summary:
Make the streusel topping1. Measure the flour, oat bran, sugars, and salt into a bowl. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.Make the carrot muffins2. Preheat the oven to 350°F (176 °C). Rub the muffin tins with the butter.3. Sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon into a large bowl. Stir the carrots into the dry ingredients.4. In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.5. Scoop the batter into 8 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.6. Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (twist a single muffin out of the pan to check). Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These are best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.
Step by step:
1. Make the streusel topping
2. Measure the flour, oat bran, sugars, and salt into a bowl.
3. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal. The more quickly you do this, the more the butter will stay solid, which is important for the success of the recipe.Make the carrot muffins
4. Preheat the oven to 350°F (176 °C). Rub the muffin tins with the butter.
5. Sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon into a large bowl. Stir the carrots into the dry ingredients.
6. In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.
7. Scoop the batter into 8 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.
8. Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (twist a single muffin out of the pan to check).
9. Remove the tins from the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These are best eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.
Nutrition Information:
covered percent of daily need
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