Monday, March 19, 2007
Carrot Oatmeal Muffins
I really like carrot cake but didn't want to make an entire cake with all that sugar so I opted for these muffins instead.
1 1/3 c. flour
1 c. oats
3/4 c. shredded carrots (about 2 med.)
1/2 c. raisins
1/2 c. packed brown sugar
1 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 c. skim milk (I used soy milk)
2 egg whites, slightly beaten
1/3 c. (5 1/3 tbsp.) butter, melted
1 tsp. vanilla
Oven 375°. Spray 12 muffin cups with spray or line with paper baking cups. Combine first 8 ingredients; mix well. Add combined milk, egg whites, butter and vanilla, mixing just until moistened. Fill cups 3/4 full. Bake 25-30 minutes or until golden brown. Serve warm. Makes about 8.
I didn't have any raisins and I didn't think that craisins sounded very good so I just left them out. I used vanilla soy milk instead of the skim milk and canola oil for the melted margarine. I halved the recipe and used my mini-muffin pan and got 12 little bite-sized treats! I didn't try using the flax seed egg replacement because I wasn't sure how the soy milk was going to work out and didn't want to substitute too many ingredients but I think it would have worked out just fine so I'll try it out next time I make these. I'm thinking I might need to add a little powdered sugar to some cream cheese and dab a little on to get the full taste I was looking for.