Park Slope Recipe by Tiny New York Kitchen: Victoria's Carrot Oat Muffins

Victoria's Carrot Oat Muffins

I love to eat muffins in the morning. Here is a healthy muffin that the whole family is sure to enjoy.

INGREDIENTS:

• 12 Ounces Carrot Juice
• 2 Egg Whites
• 1 3/4 Cups Olive Oil
• 1 Cup Old-Fashioned Rolled Oats
• 1 Cup Raisins
• 1/2 Cup Sugar
• 1 Tablespoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Ground Nutmeg

DIRECTIONS:

 Preheat your oven to 400° F. Line 18 muffin cups with liners. In a small size bowl whisk together the carrot juice, eggs and olive oil.

In a separate medium size bowl, combine the flour, rolled oats, raisins, sugar, baking soda, cinnamon and nutmeg. Add the carrot juice to the flour mixture. Stir until well combined. Spoon the batter 3/4 up to the top of the muffin liner.

Bake for 18 minutes until done. Remove from the oven and let cool for 10 minutes. Serve warm. Makes 18 muffins.