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Ingredients

1 egg
1 cup nonfat or 1% milk
⅓ cup sugar
2 Tablespoons vegetable oil
½ cup grated carrots (about 1 medium carrot)
½ cup raisins
½ cup toasted walnuts (optional)
1 teaspoon vanilla
1 ½ cups flour
½ cup old fashioned rolled oats
1 ½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
  3. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
  4. In a separate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
  5. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.
  6. Bake for 15 minutes or until edges start to brown.
  7. Let cool slightly then remove from pans.  Cool completely then store in an air-tight container at room temperature.

Notes

  • 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.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
12 muffins
Prep time:
15 minutes
Cooking time:
15 minutes
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