Morning Muffins

Morning Muffins

Prep time: 15 minutes
Cooking time: 15 minutes
Yield: 12 servings
Serving Size 1 muffin

1 egg
1 cup non-fat or 1% milk
1⁄3 cup sugar
2 Tablespoons vegetable oil
1⁄2 cup grated carrots (about 1 medium carrot)
1⁄2 cup raisins
1⁄2 cup toasted walnuts (optional)
1 teaspoon vanilla
1 1⁄2 cups flour
1⁄2 cup old fashioned rolled oats
1 1⁄2 teaspoons cinnamon
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt


  1. Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
  2. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
  3. In a seperate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
  4. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.
  5. Bake for 15 minutes or until edges start to brown.
  6. Refrigerate leftovers within 2 hours.


  • Morning Muffins freeze well and thaw quickly.