Oatmeal Carrot Muffins
Total TimePrep: 10 min. Bake: 20 min. + cooling
I omitted the raisins and used Truvia/sugar blend to reduce the sugar, used whole eggs because I'm lazy, and used 2% milk because that's what I had on hand. I added chopped walnuts to increase the protein and fiber. The carrot was from my garden--super sweet. Made 6 muffin tops, 12 mini-muffins, and a small loaf cake. Excellent! It will be very difficult to ration them out over a few days...
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.
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.
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.