Heat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
1. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
2. In a separate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
3. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Fill muffin cups about 3/4 full.
Bake for 15 minutes or until edges start to brown.
NotesThese muffins freeze well. Let them cool completely before wrapping in plastic wrap or other freezer safe container. Take out and thaw as needed. Muffins thaw quickly.
1 cup non-fat or 1% milk
1/3 cup sugar
2 tablespoons vegetable oil
1/2 cup grated carrots
1/2 cup raisins
1/2 cup toasted walnuts (optional)
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup old-fashioned oatmeal
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Materialsmixing bowl, mixing spoon, nonstick spray, muffin tin, measuring spoons, measuring cups, grater
More About Carrots
How to Select
Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.
How to Store
Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand & stored in cold root cellar at 32-40 degrees.
How to Prepare
Rinse with cold water. Trim off tops and bottoms. Peel. To eat raw add to salads or have as snack with dip. Carrots can be steamed, microwaved or boiled until tender.
You Might Also Like
Full of calcium and sweet fruit; these parfaits are healthy enough for breakfast and yummy enough for dessert!
Butternut Squash Risotto
Butternut squash adds a nice splash of color and nutrition to this recipe. Butternut squash is an excellent source of vitamin A & C as well as a good source of fiber and potassium.