Oatmeal Carrot & Raisin Muffins
Oatmeal Carrot and Raisin Muffins recipe
Yield
18 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
rolled oats
quick-cooking |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| 1 | cup |
carrots
grated |
|
| ¾ | cup |
raisins, seedless
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | large |
eggs
|
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 177 | ml |
rolled oats
quick-cooking |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 237 | ml |
carrots
grated |
|
| 177 | ml |
raisins, seedless
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | each |
eggs
|
|
| 45 | ml |
vegetable oil
|
|
Directions
Mix flour, oats, baking powder and salt.
Stir in carrot, raisins and cinnamon.
Beat egg, milk and oil. Make a well in centre of dry ingredients, pour in liquid.
Mix lightly. ¾ fill greased muffin pans and bake at 375℉ (190℃) F for 15 to 20 mins.
