I inherited a bunch of little “church fundraiser recipe books” from a box of odd and ends I bought at a food auction. Today’s recipe was originally called “Low Fat Marvelous Muffins”. I changed the recipe so much that it is no longer that recipe and earned a much better name.
I admit, I used a can….of pineapple. Someday I will use fresh and let you know how it turns out but for now, just deal with my $0.50 can of pineapple please.
1 1/2 cup stoneground whole wheat flour – use white or wheat
1 cup rolled oats – use quick if you want
1/2 cup raw sugar (you may use 1/2 cup packed brown sugar in place of raw sugar and molasses)
1 T. molasses
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/3 cup raisins
1 can crushed/diced pineapple – 20 oz., UNDRAINED
1 large carrot, grated – 3/4-1 cup
1/2 cup milk
1/3 cup coconut oil – liquified (any oil you choose but coconut adds a nice subtle flavor)
2 eggs, slightly beaten
Preheat oven to 400.
Mix dry ingredinents in one bowl.
Mix fruit, carrots, and wet ingredients in separate bowl.
Add wet ingredients to dry and mix just until incorporated.
Drop in muffin tins (I recommend paper wrappers).
Bake approximately 20 minutes.
It made 18 muffins.
Excellent for breakfast on the run. Wrap and pop in the freezer for quick snacks or breakfast. Plus then you won’t eat them all at once. Really, they are that good.