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For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.—Jane Richter, Pompano Beach, Florida
This recipe is:
Quick
Nutritional Facts One muffin equals 227 calories, 6 g fat (0 saturated fat), trace cholesterol, 184 mg sodium, 40 g carbohydrate, 0 fiber, 7 g protein.
Originally published as Oatmeal Carrot Muffins in Country Woman May/June 1995, p36
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Mar. 01, 2011 by abbyelliemom
These turned out great! I used only whole wheat flour and decreased the white sugar (I do this to all of my recipes) and added a hint of vanilla and cinnamon. I also used quick oats because that's what I had on hand. I will definitely make these again!They make great mini-muffins! Bake for about 10 minutes.
These turned out great! I used only whole wheat flour and decreased the white sugar (I do this to all of my recipes) and added a hint of vanilla and cinnamon. I also used quick oats because that's what I had on hand. I will definitely make these again!
They make great mini-muffins! Bake for about 10 minutes.
Reviewed on Jan. 19, 2010 by Zafira Fauxhall
I didn't have time to let the oatmeal, milk and raisins soak for 2 hours. I soaked the mixture for about a half an hour, I added 1 tsp. of pumpkin pie spice to the batter and used only whole wheat flour. I also reduced the baking powder to 1-1/2 tsp. as I have never used a tablespoon of baking powder in a muffin recipe. After all the "tinkering" they came out tender and tasty. I will make them again with the changes.
Reviewed on Jul. 07, 2009 by NyxRizzi
I like to make muffins for my co-workers when they do a good job. These are my assistants favorite. They're great for breakfast. Not too sweet, just right.
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