CARROT RAISIN OAT MUFFINS
Cook Time: 20 minutes
Yields: 1 dozen muffins
INGREDIENTS
3/4 cup raisins, 1 cup water, 1 cinnamon stick (optional), 1 shot bourbon (optional)
1 cup white flour, 1 cup wheat flour, 1 cup oats, 2 tsp baking powder, 1/2 tsp baking soda
1/2 tsp salt, 1 tsp cinnamon, 1 tsp powdered ginger
2 cups shredded carrot (I used about 4 carrots)
1 cup milk, 1/2 cup brown sugar (loose), 1/3 cup vegetable oil, 1/4 cup black strap molasses (can substitute regular molasses), 2 eggs
INSTRUCTIONS
Preheat oven to 375. Spray or butter a muffin tin and set aside. Add the raisins, water, cinnamon stick, and bourbon to a small pot. Bring to a boil over medium high heat. Reduce to a gentle boil and let the raisins infuse for about 15 minutes. Meanwhile, in a large mixing bowl, whisk together the dry ingredients. Add the carrots and mix to incorporate. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and mix just until well combined. Strain your raisins and remove the cinnamon stick. Add your raisins into the batter and gently mix in to incorporate. Distribute the mixture between the cups in the muffin tin. In a standard tin, the batter should fill just to the top of each cup. Bake for 18-22 minutes, or until a toothpick pulls out clean.