March 18, 2010
- 1 1/4 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) ground cinnamon
- 1 cup(s) old-fashioned or quick-cooking oats, uncooked
- 1/3 cup(s) nonfat (skim) milk
- 2/3 cup(s) applesauce, unsweetened or 1 cup shredded apple and 1/3 cup juice (lemon, apple, or other)
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) molasses
- 2 tablespoon(s) oil
- 1 large egg
- 3 medium carrots, shredded (1.5 cups)
- 1/2 cup(s) raisons
- Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups or line cups with fluted paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil, and egg until blended; stir in carrots and raisons. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Can add more milk if needed.
- Spoon batter into prepared muffin-pan cups. (Muffin cups will be full.) Bake 18 to 23 minutes or until toothpick inserted in center of a muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.
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