Nutty Carrot & Raisin Muffins with Amish Friendship Starter
Savor the delightful combination of wholesome ingredients in these Nutty Carrot & Raisin Muffins, made with the beloved Amish Friendship Starter. This recipe provides a perfect balance of flavor and nutrition, making it an ideal snack or breakfast option for busy parents and preschoolers alike. Each muffin is packed with fiber, vitamins, and healthy fats, thanks to the addition of shredded carrots, raisins, and walnuts. These muffins are also freezer-friendly—bake a batch today, indulge in a few immediately, and stash the rest away for quick, nutritious snacks throughout the week. Enjoy homemade goodness that supports a healthy lifestyle while pleasing even the pickiest of eaters!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Amish starter
3/4 cup (none)
Egg
1 whole, beaten (beaten)
Buttermilk
1/2 cup (none)
Pureed sweet potato
1/2 cup (you can use baby food)
Vanilla extract
1 teaspoon (none)
Fiber cereal
1/2 cup (crunched up)
Oats
1/2 cup (none)
Salt
1 teaspoon (none)
Splenda artificial sweetener
2 tablespoons (none)
Brown sugar
1 tablespoon (none)
Flour
1 1/2 cups (can use whole wheat for a denser muffin)
Baking soda
1 teaspoon (none)
Shredded carrot
1/2 cup (about 1 medium carrot)
Raisins
1/2 cup (none)
Chopped walnuts
1/2 cup (none)
Instructions
1
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
2
In a large mixing bowl, combine the wet ingredients: Amish friendship starter, beaten egg, buttermilk, pureed sweet potato (or applesauce/pureed carrot), and vanilla extract. Beat together until just blended.
3
In a separate bowl, mix together the dry ingredients: fiber cereal, oats, salt, Splenda, brown sugar, flour, and baking soda. Stir until evenly combined.
4
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. It's okay if the batter remains a bit lumpy.
5
Fold in the shredded carrots, raisins, and chopped walnuts with a light touch to avoid over-mixing.
6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. If necessary, bake for an additional 5 minutes and check again.
8
Once baked, let cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy fresh, or store in an airtight container!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Carrot & Raisin Muffins with Amish Friendship Starter?
These are wholesome muffins made using Amish Friendship Starter, packed with fiber, vitamins, and healthy fats from ingredients like carrots, raisins, and walnuts.
What is the key ingredient in this recipe?
The key ingredient is 3/4 cup of Amish Friendship Starter.
What temperature should I set my oven to?
You should preheat your oven to 375°F (190°C).
How do I prepare the muffin tin?
Grease the muffin tin or line it with muffin liners before adding the batter.
What wet ingredients are needed?
The wet ingredients include Amish friendship starter, a beaten egg, buttermilk, pureed sweet potato (or applesauce/pureed carrot), and vanilla extract.
Can I substitute the pureed sweet potato?
Yes, you can use applesauce or pureed carrots as a substitute for the sweet potato puree.
Is baby food acceptable for this recipe?
Yes, you can use baby food for the pureed sweet potato requirement.
What dry ingredients are used?
The dry ingredients are fiber cereal, oats, salt, Splenda, brown sugar, flour, and baking soda.
How should I prepare the fiber cereal?
The fiber cereal should be crunched up before being added to the dry mixture.
What is the correct way to mix the batter?
Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Is it okay if the batter is lumpy?
Yes, it is perfectly fine if the batter remains a bit lumpy after mixing.
When do I add the carrots, raisins, and walnuts?
Fold these in with a light touch after the wet and dry ingredients are combined to avoid over-mixing.
How much batter should I put in each muffin cup?
Fill each muffin cup about 2/3 full.
How long do these muffins take to bake?
Bake them for 20 minutes, or until a toothpick inserted into the center comes out clean.
What if the muffins aren't done after 20 minutes?
If necessary, bake for an additional 5 minutes and check again.
How should the muffins cool?
Let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Are these muffins freezer-friendly?
Yes, you can bake a batch and stash the rest in the freezer for quick, nutritious snacks later.
How should I store these muffins?
Store them in an airtight container to keep them fresh.
Can I use whole wheat flour?
Yes, you can use whole wheat flour if you prefer a denser muffin.
How many carrots are required?
You need 1/2 cup of shredded carrot, which is approximately one medium carrot.
Are these muffins suitable for children?
Yes, they are an ideal snack or breakfast option for preschoolers and even picky eaters.
What sweeteners are included in this recipe?
The recipe uses a combination of Splenda artificial sweetener and brown sugar.
Does this recipe contain nuts?
Yes, it contains 1/2 cup of chopped walnuts.
What is the serving size for this recipe?
The specific serving size is not provided, but the recipe uses a standard muffin tin.
What kind of oats should I use?
The recipe calls for 1/2 cup of oats, typically rolled or quick oats work well.
How many ingredients are in this recipe?
There are 15 ingredients in total.
What category of food is this?
These fall under the categories of muffins, quick breads, and snacks.
What provides the healthy fats in this recipe?
The chopped walnuts and the Amish starter contribute to the healthy fat content.
Is there salt in these muffins?
Yes, the recipe requires 1 teaspoon of salt.
Can these be eaten for breakfast?
Absolutely, they are described as a perfect balance of flavor and nutrition for breakfast.