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Moist & Crunchy Carrot Muffins

Ingredients

  • Topping
  • 1/2 cup (125 mL) Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre or Robin Hood® Whole Wheat All Purpose Flour
  • 1/2 cup (125 mL) chopped pecans or walnuts (optional)
  • 1/3 cup (75 mL) SUGAR IN THE RAW ® Natural Turbinado Sugar
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 cup (50 mL) butter, melted
  • Muffins
  • 2 cups (500 mL) Robin Hood Nutri Flour Blend Omega-3 & Fibre or Robin Hood® Whole Wheat All Purpose Flour
  • 1 cup (250 mL) packed brown sugar
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) nutmeg
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) unflavoured yogurt
  • 1/3 cup (75 mL) Crisco® Canola or Vegetable Oil
  • 1 egg
  • 3 cups (750 mL) grated carrots

Directions

1. Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
2. Topping : Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.
3. Muffins : Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
4. Whisk yogurt, oil and egg together in a separate large bowl. Stir in carrots. Add carrot mixture to flour mixture. Stir until flour is combined.
5. Fill prepared muffin cups. Place reserved topping on muffins.
6. Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.

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Moist & Crunchy Carrot Muffins

Ingredients

  • Topping
  • 1/2 cup (125 mL) Robin Hood® Nutri Flour Blend™ Omega-3 & Fibre or Robin Hood® Whole Wheat All Purpose Flour
  • 1/2 cup (125 mL) chopped pecans or walnuts (optional)
  • 1/3 cup (75 mL) SUGAR IN THE RAW ® Natural Turbinado Sugar
  • 1/2 tsp (2 mL) cinnamon
  • 1/4 cup (50 mL) butter, melted
  • Muffins
  • 2 cups (500 mL) Robin Hood Nutri Flour Blend Omega-3 & Fibre or Robin Hood® Whole Wheat All Purpose Flour
  • 1 cup (250 mL) packed brown sugar
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) nutmeg
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) unflavoured yogurt
  • 1/3 cup (75 mL) Crisco® Canola or Vegetable Oil
  • 1 egg
  • 3 cups (750 mL) grated carrots

Directions

1. Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
2. Topping : Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.
3. Muffins : Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
4. Whisk yogurt, oil and egg together in a separate large bowl. Stir in carrots. Add carrot mixture to flour mixture. Stir until flour is combined.
5. Fill prepared muffin cups. Place reserved topping on muffins.
6. Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.