- 1 (14.5 ounce) can 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 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup dried cranberries or golden raisins
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350 degrees F. 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 cranberries.
- 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.
05/06/2018
recipepes.com
One-Bowl Carrot Oat Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
