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Forum -> Recipe Collection -> Kugels and Side Dishes
Carrot Muffin Recipe Needed ASAP (no jars)
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pinktichel




 
 
    
 

Post Wed, Sep 24 2008, 4:25 am
I am looking for a tried and tested carrot muffin recipe that does not use baby food jars. It needs to freeze well, too.
TIA
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gryp




 
 
    
 

Post Wed, Sep 24 2008, 4:34 am
I made a regular carrot kugel recipe and put it into muffin tins. Froze well and the kids loved it. (Us too.)
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pinktichel




 
 
    
 

Post Wed, Sep 24 2008, 4:35 am
but all the carrot kugel recipes call for baby food jars. I can't buy them here.
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gryp




 
 
    
 

Post Wed, Sep 24 2008, 4:48 am
Not mine. It calls for a cup of shredded carrots.
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pinktichel




 
 
    
 

Post Wed, Sep 24 2008, 4:58 am
when you have a chance, do you mind posting it?
thanks!
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sky




 
 
    
 

Post Wed, Sep 24 2008, 5:21 am
I make a very good carrot kugel with frozen sliced carrots that are boiled (or you can peel and slice your own 3 carrots).

I make it in cupcake pans without liners but I have a very hard time getting them out. I freeze them first and then pull them out with a knife. I always freeze them afterwords.

Let me know if you would be interested.
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girliesmommy




 
 
    
 

Post Wed, Sep 24 2008, 5:39 am
I just made the carrot kugel from the Kosher Pallette and it came out looking great. It's very cake-like so I'm sure it will work for muffins.
Let me know if you want the recipe.
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girliesmommy




 
 
    
 

Post Wed, Sep 24 2008, 5:50 am
This recipe (Kosher Palette) is for a 9-inch pan. I made 5x the recipe and got 3 nicely sized 9x13 pans.

4 large carrots, cut into 3-4 inch pieces
Vegetable cooking spray
1 cup flour
1/2 cup firmly packed dark brown sugar
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup oil or 1/2 cup applesauce
2 large eggs
1 teaspoon vanilla extract

Combine carrots and water to cover in a large saucepan high heat. Boil 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.

Preheat oven to 350. Coat a 9-inch non-stick springform pan with non-stick cooking spray. Set aside.

To the carrots, add flour, sugars, baking powder, oil, eggs, and vanilla. Beat at medium speed with an electric mixer until well blended (can also be mixed by hand). Do not overbeat so batter will have small pieces of carrot for texture.

Pour mixture into prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cut into wedges.
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Strawberry




 
 
    
 

Post Wed, Sep 24 2008, 5:56 am
3 c grated carrots (~2 bags)
4 eggs
3 c flour
2.5 c sugar
2 tsp vanilla
1 c oil
2 tsp baking soda
3/4 tsp baking powder
2 tsp cinnamon

Grate carrots, mix e/t well. Grease cupcake holders. Bake for ~1/2 hour on 350.

This freezes amazing and tastes yum even when it is still half frozen.
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greenfire




 
 
    
 

Post Wed, Sep 24 2008, 6:15 am
3 large carrots - peeled & shredded
2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1/2 cup oil
4 eggs
1 tsp vanilla
1 tsp cinnamon

bake at 350 for 45 min (unless you are doing in cupcake tin)
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pinktichel




 
 
    
 

Post Wed, Sep 24 2008, 6:15 am
thanks guys!! now, which one should I try? LOL
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greenfire




 
 
    
 

Post Wed, Sep 24 2008, 6:18 am
what I always do is modify everything looking at all the recipes ... a little bit of this ... a little bit of that ... maybe add some cloves or applesauce ... make a "cream cheese" frosting ...
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curlytop




 
 
    
 

Post Wed, Sep 24 2008, 6:28 am
Dont feel like shredding.
Anyone have a good baby jar recipe?
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Pickle Lady




 
 
    
 

Post Wed, Sep 24 2008, 6:38 am
if it calls for jarred baby food why don't you just cook the carrots yourself and mash them. Isn't that basically the same.
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msym




 
 
    
 

Post Wed, Sep 24 2008, 6:40 am
I love the recipe from kosher by design for kids -it uses baby jars and its super easy. let me know if u want me to post it
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morkush




 
 
    
 

Post Wed, Sep 24 2008, 6:49 am
Ok this one is an absolute hit!! We love it, and so does everyone else who tries it! I make it in muffins and it freezes beautifully

- 4 carrots cut into peices
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup sugar
-1 1/2 tsp baking powder
-1/2 c oil/apple sauce
-2 large eggs
-1 tsp vanilla essence

*boil carrots, drain and mash
* heat oven to 350
* mix all ingredients
* Lightly grease pan/muffin tin
* pour into pan and make topping:
-1/2 c corn flake crumbs
-3 tbsp marg/oil
- 3 tbsp brown sugar
* put topping on top of it
*bake for 45 minutes
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NativeMom




 
 
    
 

Post Wed, Sep 24 2008, 7:52 am
I use the recipe in the kosher pallete and just cook fresh carrots. Then I put everything in the food processor. They come out great every time!
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BLUEROSE




 
 
    
 

Post Wed, Sep 24 2008, 11:34 am
I use canned carrots and grind or mash them instead of baby carrots. It comes out great
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Raisin




 
 
    
 

Post Wed, Sep 24 2008, 1:35 pm
are these for dessert or for the main course?

I'd like to try but they seem more like cake then proper food!
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Mama2two




 
 
    
 

Post Wed, Sep 24 2008, 2:02 pm
I got the following from a friend of mine a while back. Of all the ones I tried I like this the best. it's very moist too. just has an extra pot to wash Sad
Carrot Muffins/Kugel

10 carrots
18 oz. can of pineapple
4 eggs
2 cups of sugar
1 cup oil
1 tsp. salt
2 cups flour
1 tsp. cinnamon
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda


First cook the carrots. While they are cooking combine all the other ingredients in a food processor. Mix them together. When the carrots are ready mash them and add to the rest of the ingredients. Put in muffin tins and bake on 350° for ½ an hour. This recipe makes 36 muffins. Or you can do in any size pan.
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