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.
No comments yet.
RSS feed for comments on this post. TrackBack URL
You must be logged in to post a comment.