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Harvest Muffins

  All purpose flour 2 Cup (32 tbs)
  Rolled oats 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Powdered ginger 1 Teaspoon
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Carrot 1 , grated
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Cranberries 1⁄2 Cup (8 tbs), coarsely chopped
  Vegetable oil 1⁄2 Cup (8 tbs)
  Egg 1
  Molasses 2 Tablespoon

PREHEAT THE OVEN to 400°F Lightly grease a 12-cup muffin tin.
COMBINE THE FLOUR, oats, cinnamon, baking powder, baking soda, ginger, and salt in a large bowl.
In another bowl, stir together the milk, carrot, brown sugar, raisins, cranberries, oil, egg, and molasses.
ADD THE WET INGREDIENTS to the dry ingredients, stirring gently until just blended but still a little lumpy.
Pour the batter into the muffin tins, filling each to just below the rim.
Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes.

Recipe Summary

Difficulty Level: 
Cook Time: 
18 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3264 Calories from Fat 1157

% Daily Value*

Total Fat 131 g201.6%

Saturated Fat 21.4 g107.1%

Trans Fat 0 g

Cholesterol 234.1 mg78%

Sodium 4359.6 mg181.6%

Total Carbohydrates 485 g161.7%

Dietary Fiber 30.3 g121.1%

Sugars 199.6 g

Protein 54 g108.8%

Vitamin A 215% Vitamin C 23.2%

Calcium 146.7% Iron 126.2%

*Based on a 2000 Calorie diet

Harvest Muffins Recipe