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A favorite at our house. If you decide to make them
let us know what you think. I've tweaked the recipe
over time, using more milk, substituting cinnamon, combining
cinnamon and nutmeg, and recently leaving out the bananas
and using 6oz of Greek style yogurt. They were the
best, extra moist, yum.
(Source: marthastewart.com)
Servings: 12 Ready in: 40 minutes
Ingredients:
1- 1/4 cups all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
Directions:
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan
with cooking spray. In a large bowl, whisk together flour,
brown sugar, baking soda, baking powder, nutmeg and salt
until there are no lumps. Stir in oats and raisins. Add oil,
egg, milk, carrots and banana and stir until blended.
2. Fill each muffin cup with cup batter. Bake until a
toothpick inserted in center of a muffin comes out clean, 23
to 25 minutes. Serve warm or at room temperature. To store,
keep in an airtight container for up to 3 days. |
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