Carrot Oatmeal Muffins
(Inspired by the Joanne Fluke novel, “Devil’s Food Cake Murder,” page 53. However, I changed 2 ingredient proportions, added 2 other ingredients, and edited most of the instructions.)
1 cup flour
1 cup, dry oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
3/4 cup finally shredded carrots
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts, optional
1/2 cup milk
2 beaten eggs
1/3 cup salted butter, melted
2 teaspoons vanilla extract
Grease muffin pan. Do not preheat oven. In large mixing bowl combine the flour, oatmeal, baking powder, baking soda, and cinnamon. Mix thoroughly. Stir in the brown sugar. Add the shredded carrots, coconut, and raisins, and the optional nuts; mix thoroughly.
In separate bowl, combine the milk, eggs, melted butter, and vanilla. Gently stir the wet ingredients into the dry ingredients, only until moisten. Do not over stir or the muffins won’t rise as well and become heavy instead of light.
Fill muffin tin 3/4 full. Place in cold oven and then turn the oven to 375° for 20 to 25 minutes. Or until toothpick comes out clean.
Allow muffins to cool 10 minutes before sliding rubber spatula around each muffin to remove. Cool on wire rack.
