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. -----
How To make Title: Carrot Or Zucchini Muffins's Videos
Mini Carrot and Zucchini Muffins
Zucchini Carrot Muffins by Chef Niklesh Sharma #pastry #culinary #apcamalaysia #stayhomewithapca
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Gluten-Free + Paleo Carrot Cake Muffins
With Easter just around the corner, a batch of these gluten-free and Paleo carrot cake muffins are sure to hit the sweet spot! Grain-free, dairy-free, loaded with fresh carrots and topped with crunchy walnuts… These Paleo carrot muffins will give you that healthy breakfast win!
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Savoury Two Cheese Muffins with Zucchini Carrots Butternut Squash
Make sure when you bake these you grease a non-stick muffin tray and not use paper liners as I did. They will stick.
Leftovers can sometimes be very helpful, especially from the vegetable bin in the fridge. The following recipe came about from just that. The first part has the dry ingredients which stay the same, but do make sure you squeeze exccess moisture from your vegetables.
2 cups plain flour 1 teaspoon baking powder (or 2 cups SR flour and no baking powder) 1/2 baking soda 1 tsp salt 1 tsp ground black pepper 1 tsp raw sugar
3 large eggs 1 cup of whole milk if possible (or unsweetened almond milk) 75 grams butter (or 5 tbsp extra virgin olive oil)(optional) 1 cup of zuchini grated 1/2 cup carrots grated A handful of chopped spring onions 1/2 cup butternut squash grated 3/4 cup cheddar cheese grated (or vegan equivalent) 1/4 parmesan cheese grated 1/4 cup parsley chopped finely
Background music courtesy of Filmed using a Canon EOS 550D with 18 - 55mm lens with IS Microphone Boya BY-MM1 Mini Cardioid Condenser Microphone WeiFeng WT3730 Light Weight Tripod johnadamshields@gmail.com
Lemon Zucchini Muffins
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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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