By Mairead Kelly on March 07, 2004
Photo by Chef #1802909643
Photo by Chef #1802909643
"I've tried many variations of carrot muffins, and these are by far the best! They aren't too sweet, they have the perfect amount of carrots in them, they stay moist, and they're good for you!!!"
Serving Size: 1 (80 g)
Servings Per Recipe: 12
"This recipe is excellent. I did make these changes to suit my tastes:
Sub'd 1C White Flour & 1C Almond Flour
Sub'd Brown Sugar for white
Sub'd Buttermilk for OJ
Sub'd Butter for Marg.
Added vanilla, 3/4 tsp Allspice, <1/2 tsp Ground Clove
Sprinkled Brown Sugar mixed w/ cinnamon on top before baking.
Next time I will cut back on the butter by 1/4 C."
"Excellent recipe. I switched butter for the margarine as I refuse to use chemicals in my cooking. Not to mention butter tastes much better! ;) Used fine grate for carrots and the resulting cupcakes were dense and moist. I sprinkled a little sugar on top before baling to give them a crunchy sheen. Everyone loved them. Will definitely make again!"
"Very moist. Not too sweet. Made as is, but used butter. My son wants me to put chocolate chips in next time."
"Yummy! I used only reg flour because that's all I had. Also melted butter instead of marg and used 3/4 sugar after reading some reviews. Turned out perfect!"
"My kids love carrot muffins, so we have tried at least a half dozen different recipes. Tried this one today and it is definitely our new favorite. Very moist and yummy. We used butter instead of margarine."
"I used butter and added a handful of walnuts. I dusted the tops with sugar for a crispier crust. The flavor is just okay... but I like that they are healthier with whole wheat flour and low in sugar. Next time I'll definitely added raisins."
"Best carrot muffins ever! You can never tell it's whole wheat!<br/><br/>I turned some of them into cupcakes by adding a cinammon frosting - it just worked amazingly well!<br/><br/>- Cinammon frosting:<br/>250 gr. cream cheese<br/>5 tbs softened butter<br/>300 gr icing sugar<br/>1 tsp cinammon"
"We used all white flour, and iced them with vanilla icing. They were fluffy inside and crunchy on top. Delicious!!:)"
"Great, tasty muffins. I used oil for the margarine and the muffins were so tender and light. I also used a generous 1/2 cup of sugar (because of others saying it wasn't sweet enough) and added some raisins. So easy and quick to make. I'll definitely be making this one again!"
"needs a bit more sweetness..."
"Great muffin! I shredded my carrots on the fine grater to try and hide them from my kids and it worked! I really enjoyed that these had whole wheat flour in them. We all love these. I also substituted the orange juice with sour milk and the margarine with oil. I'll be making these again and again."
"Great healthy-ish muffins! Instead of 1/2 cup butter I used 1/4 cup butter and 1/4 cup unsweetened apple sauce. I topped with some fat free cream cheese."
"Very yummy! These were easy to put together and came out perfect. I substituted butter for the margarine and added nutmeg, ground cloves and allspice for a little more zing. I think raisins would be a nice addition too--but I like them as is. Thank-you!"
"A semi-healthy carrot muffin. I was hoping that the shredded carrots would bury the flavor of the wheat, but it didn't. It felt like it was missing something too. If I make these again, I might add some pineapple to it. Thanks Mairead Kelly!"
"These muffins are delicious!! I used brown sugar and added 1/4 a cup of chopped raisins (used a food processor). I also topped them with a mixture of powder sugar and milk. They turn out really great!!"
"I had to use vegetable oil in place of the margarine and it worked perfectly. Now all these need is cream cheese icing!!!!!"
"These muffins are pretty good, but I like them a bit sweeter, so next time I'll likely add a bit more - but they're healthier for the kids as is.
Fresh squeezed orange juice whatever pulp I could get instead of regular OJ
1/2 butter & 1/2 vegetable oil instead of margarine
added about 1/2 cup of raisins (recipe was doubled)
forgot to add the vanilla that someone else recommended, next time..."
"Only substitution I made was I used 1/4 cup of melted butter and 1/4 cup of canola oil instead of 1/2 cup melted margarine. Turned out excellent."
"This is a good base recipe. I think it needs either dates or raisins though. My 4 year old gobbled one up and asked for another, so any healthy fruit and veggie filled muffin that my kid thinks is a treat is great in my books! Will make these again, but add either raisins or dates."
"Moist, delicious, not too sweet but just right. Thanks so much for a healthy muffin!"