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Harvest Muffins Recipe
|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|
|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)|
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 mg
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
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.