- 1 cup buttermilk (you can make a substitution by putting 1 tablespoon lemon juice or white vinegar in a 1 cup measuring cup and adding milk to make a cup)
- 1 cup rolled oats (regular or quick)
- ¼ cup raisins
- 1 medium carrot, grated
- 1 cup flour (use any combination of whole wheat, King Arthur white whole wheat, or white)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt, if desired
- 3 tablespoons ground flax seed
- ¼ cup canola oil
- 1/3 cup packed brown sugar
- 1 egg
- Preheat the oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
- In a medium bowl, combine the milk, oats, raisins, grated carrot, oil, brown sugar and egg. Let the mixture stand while you prepare the other ingredients.
- In a larger bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and flax seed.
- Add the wet ingredients to the dry. Stir just enough to moisten and combine the ingredients.
- Divide the batter between the 12 greased muffin cups and bake for about 20 minutes or until a piece of spaghetti stuck into a muffin comes out dry.
- Keep them in the freezer-grab one on your way out the door so you’ll have a snack to enjoy later.
Notes from Hilary: instead of the carrot, you could add some variation of a mashed banana, chopped cranberries, blueberries, and/or 1 teaspoon vanilla to the wet ingredients. A teaspoon of cinnamon or smaller amount of other spices as well as ¼ cup chopped walnuts could be added to the dry ingredients. A little grated lemon rind goes really well with mashed banana and walnuts.
Recipe adapted from an Oatmeal Raisin Muffin recipe in Jane Brody’s Good Food Book, 1985.