Morning Glory Muffins
These muffins are especially good warm. Perfect for popping into lunch boxes or as an an after-school treat, your kids will gobble these up as though there wasn't a vegetable in sight. For an extra nutritional boost, replace half the flour with whole wheat flour
1 1/2 cups all-purpose flour
1/2 cups oats (not instant or quick cooking)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cups firmly packed brown sugar
1 egg, lightly beaten
1/4 cups canola oil
1 tsp. vanilla extract
1/2 cups fat-free milk
1 8- oz. can crushed pineapple
1 1/2 cups freshly grated carrots (about 2 medium carrots)
1/2 cups raisins
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray.
Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.
In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.
Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.