Oatmeal Carrot Raison Muffins

I'm a big fan of muffins because of their portability. It's an easy way to get a satisfying midmorning snack. I like to put a wrapped one in my purse and munch on it while I check my e-mails at work.  These muffins are a great way to get a serving of fruits & vegetables without upsetting your stomach.

You will need:

1/2 cup of golden raisons

2 cups of flour

2 tsp. ob baking powder

3/4 teaspoons of salt

1 cup of sugar

1/4 cup of quick oats

1/2 cup of canola oil

1/2 cup of egg beater

1 teaspoon of vanilla extract

1/2 cup of vanilla almond milk
(you can use soy milk or rice milk as well)

1 jar of babyfood carrots

Canola pan spray

1. Preheat the oven to 400 degrees

2. Put the raisons in a bowl of water for 10 minutes

3. In the meantime mix all the dry ingrediants into a bowl and sift them together with a wisk

4. Add the oil, egg beater, vanilla extract and mix well.

5. Add in the baby food carrots and mix untill well blended.

6. Drain the raisons and add them to the mixing bowl. Stir until they are evenly distributed through the mix.

7. Line a muffin tin with 12 muffin liners and spray each liner.

8. Pour about 1/4 cup of batter into each liner.

9. Bake for 18 - 22 minutes.

Serve hot or cold and enjoy!

Sometimes I like to slice them open and add a bit of tofuti cream cheese for an added kick.