carrot oatmeal muffins
(1 rating)
This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.
►
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For carrot oatmeal muffins
-
1 1/2 cflour
-
1 coats, quick cooking
-
1 Tbspbaking powder
-
1/2 tspbaking soda
-
1/2 tspcinnamon
-
1/2 tspcardamom
-
1/2 cbrown sugar
-
3/4 cfinely shredded carrots, packed
-
1/2 cgolden raisins
-
1/2 cmilk
-
1egg, beaten
-
5 Tbspbutter, melted
-
1 tspvanilla
How To Make carrot oatmeal muffins
-
1Preheat oven to 375*. Prepare a 12-cup muffin pan with food release spray. Set aside.
-
2In a large mixing bowl combine the flour and oats. Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
-
3Stir in the brown sugar, mixing until well blended. Set aside.
-
4Shred the carrots -- a fine shred is best. Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
-
5In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
-
6Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
-
7Fill the muffin cups 3/4 full. Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
-
8Allow the muffins to cool on a wire rack for 10 minutes. Slide the blade of a knife around the edge of the cups to loosen the muffins, and gently pry them out. Cool completely on a wire rack.
-
9NOTES: 1) I recommend a DeMarle muffin pan! 2) If you don't have cardamom, just use all cinnamon. 3) You can use regular raisins if you don't have golden.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Carrot Oatmeal Muffins:
ADVERTISEMENT
ADVERTISEMENT