Makes 12 muffins
2 eggs
2/3 cup brown sugar, firmly packed
1/3 cup vegetable oil
1 1/2 cup sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup rolled oats
Instructions
Preheat oven to 375 F. Combine eggs, sugar, oil, pineapple, carrots, dates and nuts in a large bowl. In a separate large bowl, combine the remaining dry ingredients. Add moist mixture to dry ingredients all at once. Stir just until dry ingredients are moistened. Spoon batter in 12 greased muffin tins. Bake 375 F for 20-25 minutes.
Pauline Therrien
Ingredients2 eggs
2/3 cup brown sugar, firmly packed
1/3 cup vegetable oil
1/2 cup crushed unsweetened pineapple in its own juice
1/2 cup finely grated carrots
½ cup chopped dates
1/2 cup chopped walnuts, optional
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup rolled oats
Instructions
Preheat oven to 375 F. Combine eggs, sugar, oil, pineapple, carrots, dates and nuts in a large bowl. In a separate large bowl, combine the remaining dry ingredients. Add moist mixture to dry ingredients all at once. Stir just until dry ingredients are moistened. Spoon batter in 12 greased muffin tins. Bake 375 F for 20-25 minutes.
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