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Carrot Oatmeal Muffins

SUBMITTED BY: SHONAN      PHOTO BY: kellim

"A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!"
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 18 muffins
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup canola oil
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup uncooked rolled oats
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 2 cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • 1/4 cup softened cream cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
  2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
  3. In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
  4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2006 by CANADA_COOKIN
What a great recipe! I cut both sugars to a 1/2 cup each, substituted 3/4 cup apple sauce + 1/4 cup oil for the 1 cup oil recommended. They aren't oily at all this way! I have doubled and quadrupled the recipe so I could put a couple dozen muffins in the freezer before and since my son was born. They freeze great! The muffins I've kept out have been moist and delicious. Everyone asks for this recipe. Enjoy!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2006 by SHARRADOG
Love these muffins! I also used 3/4 applesauce and 1/4 oil, instead of 1c oil, and the muffins were the perfect moistness and sweetness. I did use a bit less sugar though (about 1/2 cup of each sugar), I used sweetened applesauce so I wasn't sure how it would affect the sweetness. Made some with the cream cheese middle, didn't think it added that much but it tasted fine. I might not have used enough of the filling to make it noticeable enough. The filling did not seem to affect the texture or consistency of the muffin.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2006 by MAGNIFICAT
These muffins were very moist and light! 4 stars because I felt that they were a little bland and needed more spice. Following other reviewers' advice, I used 3/4c unsweetened apple sauce and 1/4c vegetable oil, and reduced brown and white sugars to 1/2c. I also plumped the raisins (boil in water for a few minutes), used whole wheat flour, and added more cinnamon, nutmeg, ground ginger, and cloves to give it a spicier taste. I also used a combination of whipped and flavored cream cheese for a quick cream cheese filling. Tasty! Will make again!

5 users found this review helpful


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Recipe Submitter:

SHONAN
Photo by Allrecipes
Cooking Level: Expert
Living In: Sidney, British Columbia, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 294

  • Total Fat: 15.5g
  • Cholesterol: 39mg
  • Sodium: 236mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 2.2g
  • Protein: 3.8g

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