|15 min||20 min||12|
|1 1/4 cup||All-purpose white flour (or you can use spelt flour - 1:1)|
|2 tbsp||Wheat germ, crude|
|1/4 cup packed||Brown sugar|
|1/2 tsp||Baking soda|
|1/2 tsp||Baking powder|
|1 cup||Rolled oats, dry|
|1/2 cup||Raisins, seedless (sultana)|
|3 tbsp||Vegetable oil|
|1 large egg||Egg|
|3/4 cup||Partly skimmed milk, 2% M.F. (doesn't have to be 2% - for non-dairy substitue with almond milk)|
|4 medium||Carrots (shredded)|
1. Preheat oven to 400.
2. Line two 12 cup muffin tins with papers (or grease them).
3. In a large bowl, stir together all dry ingredients (including raisins).
4. In a medium bowl, stir together wet ingredients.
5. Add wet to dry ingredients and fold together.
6. Fill each muffin cup with approximately 1/4 cup batter.
7. Bake for approximately 20 minutes or until toothpick comes clean out of the centre.
You could use whole wheat flour instead of all purpose flour, but the muffins will turn out much more dense.
You can also substitute with - spelt flour - it is high in fiber and may promote healthy digestion
We mixed the dry ingredients and left them covered on the counter over night.
We also shredded the carrot and kept it in the fridge in a covered medium sized bowl.
In the morning, these muffins were a snap to throw together and bake.
They were cooled down just in time to pop one in the school lunch for the day!
The kids devoured these muffins. They are moist and flavourful!