1/2 cup packed brown sugar (either golden or dark works fine)
1/2 teaspoon
baking soda
1/2 teaspoon
baking powder
1/2 teaspoon
ground nutmeg
1/2 teaspoon
coarse Kosher salt
1 cup
old-fashioned rolled oats
1/2 cup raisins, plumped in warm water (either golden or regular works fine)
3 tablespoons
canola oil
1 large egg
1/3 cup soy milk
4 medium carrots,
shredded
1 medium ripe
banana, mashed
Directions:
Preheat oven to 400 degrees.
Instead of coating a 12-cup muffin pan with cooking spray, I used silicone muffin cups.
The first thing I did was cut the tops off the four carrots then shredded them in my food processor.
The first thing I did was cut the tops off the four carrots then shredded them in my food processor.
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 egg and beat, then add soy milk, carrots, and mashed banana and stir until blended.
Using a teaspoon, divide mixture evenly into each muffin cup.
Bake until a toothpick comes out clean, about 23-25 minutes.
Source: Martha Stewart's Everyday Food Magazine, January 2010
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