Sister Kallan Rotollo’s “Morning Muffins” taken from the Martha Stewart Everyday Food Magazine
1 1/4 cup all-purpose flour1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp coarse salt
1 cup old fashioned rolled oats
1/2 cup raisins
3 tbsp extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats, and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
Fill each muffin cup with 1/4 cup batter. Bake until toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.
Nutrition Facts:
per muffin: 186 calories, 4.7g fat (0.8g sat fat), 3.6g protein, 33.9g carb, 2.2g fiber
