The Recipe: Carrot Raisin Mini Muffins
What you need:
1 cup organic whole wheat flour
1 cup organic old fashioned oats (or whatever kind you have)
1 tbsp flaxseed + 3 tbsp water (egg replacement)
1 tsp baking powder
1 tsp cinnamon
1/4 c yogurt
1 tbsp olive oil
1 cup water
2 large carrots (grated)
1/4 c raisins
Preheat oven to 350˚. Combine flour, oats, spices, baking powder, flaxseed, yogurt, olive oil and water. Add in carrots and mix in raisins. Mix until moistened. Dollop in oiled mini muffin tins. Bake for 23-25 minutes. Makes approximately 30 mini muffins.
I know that seems like a long time to bake, but when you use water they take longer to bake. Otherwise, you end up with mushy insides (blech). Like I said, Sweet P loves them. It might be because there are raisins and the girl is a raisin fanatic, but she likes them all the same. These also freeze well if you made a double batch. I used all organic ingredients (except for spices and olive oil), but of course you don't have to use organic, they'll still taste great! These muffins are milk and egg free.