Joanne Fluke Carrot Cake Recipes

CARROT OATMEAL MUFFINS

Steps:

• 1. Preheat oven to 375*. Prepare a 12-cup muffin pan with food release spray. Set aside.
• 2. In a large mixing bowl combine the flour and oats. Sprinkle in the baking powder, baking soda, and spices. Mix thoroughly.
• 3. Stir in the brown sugar, mixing until well blended. Set aside.
• 4. Shred the carrots -- a fine shred is best. Add the shredded carrots and the raisins to the bowl. Mix thoroughly.
• 5. In a separate small bowl, combine the milk, beaten egg, melted butter, and vanilla. Stir to combine thoroughly.
• 6. Add the liquid ingredients to the dry ingredients. Stir gently, just until combined.
• 7. Fill the muffin cups 3/4 full. Bake at 375* for 20-25 minutes, or until it passes the toothpick test.
• 8. Allow the muffins to cool on a wire rack for 10 minutes. Slide the blade of a knife around the edge of the cups to loosen the muffins, and gently pry them out. Cool completely on a wire rack.
• 9. NOTES: 1) I recommend a DeMarle muffin pan! 2) If you don't have cardamom, just use all cinnamon. 3) You can use regular raisins if you don't have golden.