Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
In a seperate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.
Bake for 15 minutes or until edges start to brown.
Let cool slightly then remove from pans. Cool completely then store in an air-tight container at room temperature.
Try using 3/4 cup whole wheat flour and 3/4 cup all-purpose flour for more whole grains!
Morning Muffins freeze well and thaw quickly.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.