carrot oatmeal muffins

How To Make carrot oatmeal muffins

• 1

  Preheat oven to 375*. Prepare a 12-cup muffin pan with food release spray. Set aside.
• 2

  In a large mixing bowl combine the flour and oats. Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
• 3

  Stir in the brown sugar, mixing until well blended. Set aside.
• 4

  Shred the carrots -- a fine shred is best. Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
• 5

  In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
• 6

  Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
• 7

  Fill the muffin cups 3/4 full. Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
• 8

  Allow 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.
• 9

  NOTES: 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.
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