Sunday, January 24, 2010

Carrot Oatmeal Raisin muffins

This recipe appeared in the most recent Every Day Food and is entitled "healthy morning muffins." I feared they would be dry because there's so little fat, but they're moist and delicious. I hate nutmeg and subbed cinnamon. I also used 2 bananas instead of one for extra moistness.


1.25 c all-purpose flour
1/2 brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 c uncooked oatmeal
1/2 c raisins
3 tbs olive oil
1 egg
1/3 c skim milk
4 medium carrots, shredded
2 medium, ripe bananas

Preheat oven to 400 degrees. Prepare muffin pan by spraying with cooking spray or lining with muffin cups.

In a large bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, and salt, whisking to make sure there are no lumps.

Add oil, egg, milk, carrots, and banana. Whisk until well-blended.

Stir in oatmeal and raisins.

Pour into muffin pan, about 1/4 c per muffin.

Bake 20-25 minutes until toothpick comes out clean.

Makes 12.

1 comment: