Can someone give me a good recipe for carrot muffins?

Question

Just a simple recipe, nothing extravagant. Thanx in advance.

Answer 1

Chocolate Chip Carrot Muffins

* 1 cup Chocolate chips
* 1-cup milk
* 1/2-cup soft shortening
* 1/2 tsp salt
* 1 raw carrot, scraped and cut into 1-inch pieces
* 2-tbsp sugar
* 2 cups flour
* 2 1/2 tsp baking powder

Preheat oven to 400 ºF oven. Grease 14 medium muffin tins.
Sift together flour, baking powder, salt and sugar into a medium bowl. Put remaining ingredients in blender container; cover and run on low speed until well mixed. Add to dry ingredients in bowl and stir just until all flour is moistened.Pour in chocolates chip and mix again. Fill tins 2/3 full. Bake 20-25 minutes or until done. Makes 14 muffins.

Answer 2

Awesome Carrot Muffins

INGREDIENTS
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
3/4 cup brown sugar
3 cups shredded carrots
DIRECTIONS
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting

Serves 18

Answer 3

Hi !!!
Here you go...ENJOY!!!

Carrot Muffins With Raisins and Pecans

INGREDIENTS:
1/4 cup orange juice
1/4 cup raisins
1/4 cup grated carrots
1/4 cup chopped pecans
1 cup granulated sugar
1/2 cup plus 2 tablespoons oil
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

PREPARATION:
Line muffin tins -- 12 cups -- with paper liners. Heat orange juice just to the boiling point. Add raisins and remove from heat. Set aside.
In a mixing bowl, beat sugar, oil, and eggs until well blended.

Sift together the dry ingredients and add to first mixture, mixing until ingredients are moistened. Drain raisins and stir into the batter, then fold in chopped nuts and grated carrots.
Fill muffin cups about 2/3 full then bake in preheated 350° oven for 30 to 40 minutes.

-----------AND...

Carrot Muffins

INGREDIENTS:
2-1/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup sour cream
1-1/2 cups grated carrots
1 (8 ounce) can crushed pineapple, undrained
1 tsp. vanilla

PREPARATION:
Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners and set aside.
In large bowl, combine flour, baking powder, soda, cinnamon, and sugars and mix well. In medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and vanilla and mix well.

Add to flour mixture and stir until all ingredients are combined. Fill muffin cups 3/4 full of batter.
Bake for 20-25 minutes or until muffins are firm and golden brown. Remove from muffin cups to wire rack to cool completely. Makes 24 muffins

--------BONUS RECIPE FOR YOU...A CUTE IDEA, TOO!!

Carrot Cupcakes:

Ingredients:

1 ¾ C. flour
1 C. packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
1 C. shredded carrots
¾ C. applesauce
1/3 C. vegetable oil
1 large egg
½ tsp. vanilla extract
1 jar (16 oz) cream cheese frosting
5 oz. Jelly Belly jelly beans in Orange Sherbet flavor
12 paper bake cups

Instructions:

Preheat oven to 350 degrees F. Place 12 bake cups in muffin pan.
In large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon and salt with wire whisk.
In medium bowl, combine carrots, applesauce, oil, egg and vanilla until blended.
Add carrot mix to flour; stir well.
Spoon batter into bake cups, filling 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes; remove to wire rack and cool completely. Frost with cream cheese frosting.
To make carrot design, place Jelly Belly jelly beans as seen in photo, top with green tinted coconut.

Makes 12 cupcakes.

Answer 4

I'm not sure but try this site: http://www.elise.com/recipes/

Answer 5

just google it.