Carrot Oatmeal Muffins

Tam D

By
@methodmaven

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About this Recipe

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