Oatmeal Carrot Muffins

Submitted by: Amber Moeller

Makes: 12 muffins

  • 1 c. white flour
  • 1 c. whole wheat flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 1/2 c. quick oatmeal
  • 1 t. cinnamon
  • 1 egg, beaten
  • 1 c. milk
  • 3 T. molasses
  • 1/2 c. oil
  • 1/2 raisins
  • 1 c. grated carrots
  • 1/2 c. brown sugar, packed

Preheat oven to 350ºF. Line 12 muffin cups with paper liners or spray with non-stick cooking spray. Whisk together flours, baking powder, salt, oats and cinnamon in a large bowl.

In a separate bowl, mix together: egg, milk, oil, raisins, grated carrot and brown sugar. Add dry ingredients to wet ingredients and stir only until blended.

Place in muffin cups. Bake for 15-25 minutes, or until golden brown and they test down with a toothpick or knife.

Note: These muffins will not be as moist if you use all white flour.

"These always get eaten up in a hurry. They are a particular favorite with the men-folk in our family."


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