One-Bowl Carrot Oat Muffins
Breakfast or snack time, these moist muffins are a wholesome treat to go.
1 can (14.5 oz.) Del Monte® Sliced Carrots, drained
3/4 cup packed light brown sugar
1/3 cup vegetable oil
1 large egg
1 cup all-purpose flour
1/2 cup uncooked quick oats
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup golden raisins or dried cranberries
1/2 cup chopped pecans or walnuts
Preheat oven to 350oF. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in raisins.
Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.
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