Morning Muffins

[keljonma]

Morning Muffins

1 1/2 cups all-purpose flour
1 cup oats (quick or old-fashioned, uncooked)
1/2 cup brown sugar, firmly packed
1/3 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) can crushed pineapple in juice, undrained
1/2 cup carrots, shredded
1/2 cup fat-free milk
1/3 cup vegetable oil
2 egg whites or 1 egg, lightly beaten

Glaze (Optional):
1/3 cup powdered sugar
3 to 4 teaspoons fat-free milk

Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For muffins, combine flour, oats, brown sugar, raisins, baking powder, cinnamon, baking soda and salt in large bowl; mix well. In medium bowl, combine pineapple (including juice), carrots, milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes.

For glaze, combine ingredients in small bowl; mix until smooth. Drizzle evenly over muffins. Serve warm.

 

[The YardFarmers]

These sound good! I like recipes that include oats.

Since I try to use local ingredients (I'm from Ohio too) do you think apple sauce would sub for the pineapple and dried strawberries or blueberries for the raisins?

YardFarmer Julie

 

[MorelCabin]

Oh I've made these often! They are a favorate around here!

 

[Jamsoundsgood]

Oh darn, I have to go buy raisins now. Life is going to be so yummy. I think I just might double it and make these in my giant muffin tins. I have big eaters.