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Carrot Muffins

. . . the oats add a fibre bonus to these popular muffins.

Imperial	Ingredient	Metric
1 1/2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	375 mL
1 cup	ROGERS LARGE FLAKE OATS	250 mL
1 tbsp.	baking powder	15 mL
1 tsp.	cinnamon	5 mL
1/4 tsp.	nutmeg	1 mL
1/2 tsp.	salt	2 mL
3/4 cup	brown sugar	175 mL
1	egg	1
1 cup	milk	250 mL
1/3 cup	vegetable oil	75 mL
1 tsp.	grated orange rind	5 mL
1 cup	grated carrots	250 mL
3/4 cup	raisins	175 mL

Preheat oven to 375°F (190°C).

Combine dry ingredients in a large bowl. In a smaller bowl, beat together egg, milk, and oil; stir in grated rind. Pour liquids into dry ingredients and stir just until ingredients are moistened. Fold in carrots and raisins.

Spoon into prepared muffin cups. Bake for 20 - 25 minutes or until done.

YIELD: 12 muffins.

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