Muffin Mondays - Carrot Muffins



This week, I baked these muffins, for a friend of mine, who loves muffins.  I had no idea what she has experienced in muffins but I think those with carrots are usually pleasers.


I found this particular recipe on muffinrecipes.net and at the rate my hubby and guests ate them, these are a success.  I adapted the recipe slightly.

Carrot Muffins

Ingredients:

2 medium eggs
1 ½ cups of gluten-free flour
1 cup of shredded carrots
1 cup of sugar
½ cup of oil
¼ cup of orange juice
1/2 cup of chopped pecans (I forgot to put these in so I sprinkled them on top, before baking.)
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of salt

Method:

Preheat your oven to 350°F .

Prepare muffin tins with paper liners.
Add sugar, oil, juice and eggs.
Process until thoroughly blended.

Sift the dry ingredients together and add to processor bowl with the chopped pecans.

Process until the ingredients are moist.

Fill the muffin tins two-thirds full.

Bake for 30 minutes. If a toothpick or knife comes out clean, the muffins are done. If not, put back for a few more minutes.

This is linked to Real Food Wednesdays

Comments

  1. Ambreen (Simply Sweet n Savory)February 6, 2012 at 5:06 AM

    They sure look yummy, I want one :)

    ReplyDelete
  2. That GirlFebruary 6, 2012 at 6:23 AM

    Baby willing, I'm going to try to do my own muffin Monday today - but with some nice bran muffins. Cross your fingers for me!

    ReplyDelete
  3. Sweet Posy DreamsFebruary 6, 2012 at 10:18 AM

    I love carrot muffins. I haven't made them for a while. Yours turned out very pretty. Love the nuts on top.

    ReplyDelete
  4. laxsupermomFebruary 6, 2012 at 10:43 AM

    Yum! These sound delicious and healthy, too! Can't wait to try them. Thanks for sharing.

    ReplyDelete
  5. KateFebruary 6, 2012 at 11:32 AM

    Oh, I liked the recipe! They look delicious!!!

    ReplyDelete
  6. AnonymousFebruary 6, 2012 at 7:13 PM

    Another carrot muffin recipe! Delicious!

    ReplyDelete
  7. Rambling TartFebruary 7, 2012 at 6:10 AM

    I think I'd actually like these better sprinkled on top of the muffins, Chaya. :-) They would get so beautifully toasted while baking. :-)

    ReplyDelete
  8. Michelle BFebruary 7, 2012 at 11:26 AM

    I don't think I've ever had a carrot muffin. Boy do those spices look great--and I bet these smell heavenly when baking. I also think the pecans are better on top. They add some character!

    Thanks for linking--I appreciate you coming by again this week!

    ReplyDelete
  9. ReeniFebruary 8, 2012 at 8:59 PM

    What beautiful muffins Chaya! Carrot is one kind I've never made. I'm afraid I would be tempted to put cream cheese frosting on them, so naughty I am.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more