Healthy Morning Muffins

1 1/4 cups all-purpose flour (spooned and leveled)
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


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.

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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