Carrot Oatmeal Muffins Recipe

As a breakfast or afternoon snack with tea, homemade muffins are fantastic! If ever in doubt whether you will be able to eat them all in time or not, freeze them! When having a muffin craving, pop one in the microwave for a few seconds and voila! You got yourself a nice healthy snack on the go! This recipe makes 12 muffins.

2 c. all-purpose flour
1 1/2 c. packed brown sugar
1 c. quick-cooking rolled oats
1/4 c. raisins
1/4 c. finely chopped walnuts
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp cinnamon
Pinch of salt
1/2 c. canola oil
3/4 c. carrot juice
2 extra large eggs
1 tsp vanilla
1 3/4 c. grated carrots

• In a large bowl, mix all the dry ingredients together. 
• Add the grated carrots. 
• In a small bowl, combine oil, carrot juice, eggs, and vanilla with a whisk. 
• Add to the dry ingredients and stir gently with a wooden spoon just until dry ingredients are moistened (DO NOT OVER MIX! if you stir too much, your muffins will be tough). 
• Spoon into 12 paper-lined or greased muffin cups. 
• Bake in centre of 375°F (190°C) oven for approximately 25 minutes, or until toothpick inserted in center of a muffin comes out clean. 
• Let cool in pan on rack for about a dozen minutes. 
• Transfer to rack and let cool completely.