Carrot Oatmeal Muffins Recipe
Description
A rich, moist carrot oatmeal muffin made with whole wheat flour, raisins, coconut, and a pineapple juice-spiked cream cheese surprise in the center.
Ingredients
•
1 cup all-purpose flour
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1 cup whole wheat flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon cinnamon
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3/4 cup white sugar
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3/4 cup brown sugar
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1 cup canola oil
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3 eggs, beaten
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1 teaspoon vanilla extract
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1/2 cup uncooked rolled oats
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1/2 cup flaked coconut
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1/2 cup raisins
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2 cups shredded carrots
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1 (8 ounce) can crushed pineapple, drained with juice reserved
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1/4 cup softened cream cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
2
In a large bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix until just combined. Fold in oats, coconut, raisins, carrots, and pineapple.
3
In a bowl, blend reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of cream cheese mixture into the muffin cups. Top with remaining batter so that each muffin cup is about 2/3 full.
4
Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.