These muffins are especially good warm. Perfect for popping into lunch boxes or as an an after-school treat, your kids will gobble these up as though there wasn't a vegetable in sight. For an extra nutritional boost, replace half the flour with whole wheat flour.
Cook Time: 22 minutes
Total Time: 22 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup oats (not instant or quick cooking)
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup firmly packed brown sugar
- 1 egg, lightly beaten
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup fat-free milk
- 1 8-ounce can crushed pineapple
- 1 1/2 cups freshly grated carrots (about 2 medium carrots)
- 1/2 cup raisins
Preparation:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray.
Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.
In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.
Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.
Makes 12 muffins
Per Muffin: Calories 203, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 18mg, Sodium 167g, Carbohydrate 35.5g, Fiber 2.2g, Protein 4g
