Oatmeal-Carrot Muffins

12
Servings
15m
Prep Time
18m
Cook Time
33m
Ready In


"In an effort to find healthier alternatives for breakfast I created this recipe. So moist and tasty, hard to believe they're healthy!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (61.2 g)
  • Calories 159.5
  • Total Fat - 3.8 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 28.4 mg
  • Sodium - 221 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 3.1 g
  • Sugars - 9.3 g
  • Protein - 5.2 g
  • Calcium - 115 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat your oven to 375 degrees F.

Step 2

Blend together the dry ingredients until thoroughly mixed.

Step 3

Beat the liquid ingredients together -- milk, carrot juice oil or butter, and eggs -- until they are light.

Step 4

Stir in carrots, raisins and nuts.

Step 5

Pour wet ingredients into dry ingredients and stir for 30 seconds, do not over blend.

Step 6

Fill cups of a lightly greased muffin tin two-thirds to three-quarters full.

Step 7

Bake for 12 to 18 minutes, or until muffins test done.

Tips & Variations


No special items needed.