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    You are in: Home / Recipes / Maple Carrot Muffins Recipe
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    Maple Carrot Muffins

    1/3 Photos of Maple Carrot Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pink_Diamond's Note:

    These are so yummy. The original recipe called for 1 cup milk, I have made these many many times and I only needed 1/2 cup. Annacia, who has reviewed and enjoyed this recipe did not need any, so it would probably be a good idea to check the consistency of your batter and decide wether you need the milk or not.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees fahrenheit.
    2. 2
      Beat together the butter, egg and syrup.
    3. 3
      Add the carrots and oats and blend well.
    4. 4
      Sift the flour, baking powder, salt, and allspice.
    5. 5
      Combine the two mixtures together.
    6. 6
      If necessary add milk.
    7. 7
      Fill paper lined muffin cups 3/4 full with batter.
    8. 8
      Bake for 20-30 minutes.

    Ratings & Reviews:

    • on July 27, 2010

      55

      Lovely recipe - I subbed mashed pumpkin for the 1/ cup milk so added the moisture but at the same time added more vegetable !! The result is a lovely golden colour. Made for Everyday is a Holiday.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2010

      55

      Go to your kitchen and make these now and make a *lot*. Silly me, I made a half recipe which gave me 4 muffins (not the jumbo commercial size but bigger than the standard size). I promptly ate a second after finishing of the "test" muffin. To the half recipe I added a 1/2 cinnamon (simply because I'm a cinnamon addict) and some maple extract, about a generous 1/2 tsp, because I used no sugar maple flavored syrup and it's maple flavor is on the weak side and a full cup of carrot. Even with all of the baking powder they don't rise much at all so don't be afraid to fill the muffin cups right up. OH, I almost forgot! You might not need to add the milk. After eyeballing the wet and dry bowls I I thought it *looked* like it would be plenty of liquid. After stirring the two bowls and carrots together the mix was very moist and I didn't need the milk at all. They taste wonderful and came out with a perfect texture. Made for Photo Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2013

      55

      I didn't want to rate these below a 5 because everyone else loved them and I did make a couple of changes that may have had an impact on how these turned out. I made a double batch and used half honey and half maple syrup because I didn't have enough maple syrup. I added 1/2 tsp mapleline flavouring because of the honey. I have never used allspice on its own before and maybe I just don't like it but these tasted odd. Maybe the mapleline and the allspice don't combine?? Almost a savoury muffin instead of a sweet one. I added about 1/4 of the called for milk but wish I had used all of it because they were rather dry and hard. It did make exactly 24 muffins in a double batch and they cooked for 26 minutes. Maybe that was too long but they were not browned at all at 23. I'm not sure what went wrong. Perhaps I will try again because this recipe was so well rated.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Maple Carrot Muffins

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 176.9
     
    Calories from Fat 47
    26%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.9 g
    14%
    Cholesterol 29.2 mg
    9%
    Sodium 234.4 mg
    9%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 1.2 g
    5%
    Sugars 12.5 g
    50%
    Protein 3.4 g
    6%

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