Carrot Oatmeal Muffins
Nov 1, 2012 18:20:09 GMT -5
Post by PrisonerOfHope on Nov 1, 2012 18:20:09 GMT -5
Carrot Oatmeal Muffins
1 1/3 cups flour
1 cup quick or old-fashioned oatmeal
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon, or 1/2 tsp. cinnamon & 1/2 tsp. cardamom
1/2 cup brown sugar, packed
1/4 cup finely shredded carrots, packed down
1/2 cup raisins (regular or golden)
1/2 cup milk
1 beaten egg
1/3 cup melted salted butter
1 tsp. vanilla
Grease a 12 muffin pan.
Combine flour & oatmeal. sprinkle in baking powder, baking soda, and cinnamon; mix thoroughly.
Stir in brown sugar, then add the shredded carrots and raisins.
In a separate small bowl, combine the milk, egg, melted butter, and vanilla; stir well.
Dump the contents of the smaller bowl into the larger bowl. Gently stir until all ingredients are moistened.
Fill prepared muffin cups 3/4 full. Bake at 375 for 20-25 minutes, until tester shows done.
Cool for at least 10 minutes before removing from pan.
1 1/3 cups flour
1 cup quick or old-fashioned oatmeal
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon, or 1/2 tsp. cinnamon & 1/2 tsp. cardamom
1/2 cup brown sugar, packed
1/4 cup finely shredded carrots, packed down
1/2 cup raisins (regular or golden)
1/2 cup milk
1 beaten egg
1/3 cup melted salted butter
1 tsp. vanilla
Grease a 12 muffin pan.
Combine flour & oatmeal. sprinkle in baking powder, baking soda, and cinnamon; mix thoroughly.
Stir in brown sugar, then add the shredded carrots and raisins.
In a separate small bowl, combine the milk, egg, melted butter, and vanilla; stir well.
Dump the contents of the smaller bowl into the larger bowl. Gently stir until all ingredients are moistened.
Fill prepared muffin cups 3/4 full. Bake at 375 for 20-25 minutes, until tester shows done.
Cool for at least 10 minutes before removing from pan.
