Carrot Oatmeal Muffins

Tam D

By
@methodmaven

This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

makes 12 muffins

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/2 c
flour
1 c
oats, quick cooking
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
cinnamon
1/2 tsp
cardamom
1/2 c
brown sugar
3/4 c
finely shredded carrots, packed
1/2 c
golden raisins
1/2 c
milk
1
egg, beaten
5 Tbsp
butter, melted
1 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 375*.

Prepare a 12-cup muffin pan with food release spray. Set aside.
2
In a large mixing bowl combine the flour and oats.

Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
3
Stir in the brown sugar, mixing until well blended.

Set aside.
4
Shred the carrots -- a fine shred is best.

Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
5
In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
6
Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
7
Fill the muffin cups 3/4 full.

Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
8
Allow 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.
9
NOTES:
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.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #Oats, #Carrots, #muffins