Oatmeal Carrot Muffins

These muffins rock.  Our whole family (including Benjamin) devours them.  I modify the recipe a bit: add a grated zucchini and a grated apple (with water pressed out) and a scant 1/3 C ground flaxseed.  I also pass on the white flour and either do all wheat or 1/2 wheat 1/2 spelt.  If your vegetables are big or too watery, add a little more flour or oats.

OATMEAL CARROT MUFFINS

Printed from COOKS.COM

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1/2 c. oil
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. grated carrots
1/2 c. whole wheat flour
1/2 c. flour
1 c. rolled oats
1 tsp. baking powder
3/4 tsp. soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Nuts, as desired

Combine oil, brown sugar, egg, vanilla and carrots. Mix well. In another bowl, combine dry ingredients. Stir into first mixture. Add nuts. Spoon batter into muffin papers in muffin tins. Bake in 400 degree oven for 15-20 minutes. Makes 12 muffins.