Prep 10 mins
Cook 22 mins
This recipe came from a good friend at work. Great for those of us who need a little more fiber in our diets.
- 1 1⁄2 cups all-purpose flour
- 1 cup raw quick-cooking oatmeal
- 1⁄2 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt (optional)
- 1 teaspoon ground cinnamon
- 1⁄2 cup raisins
- 1 (8 ounce) can crushed pineapple with juice, do not drain
- 1⁄2 cup shredded carrots or 1⁄2 cup zucchini
- 1⁄2 cup skim milk
- 1⁄3 cup vegetable oil
- 2 egg whites or 1 egg, beaten lightly
- 1⁄3 cup powdered sugar (optional)
- 3 -4 teaspoons skim milk (optional)
- Heat oven to 400°F.
- Line 12 medium muffin cups withe paper baking cups or lightly grease bottom only of pan.
- Combine dry ingredients and raisins; mix well.
- Add combined pineapple, including the juice, carrots, milk, oil and egg; mix just until dry ingredients are moistened.
- Fill muffin cups almost full.
- Bake 20 to 22 minutes or until golden brown.
- Let muffins stand a few minutes, remove from pan.
- Cool 10 minutes.
- For glaze: combine sugar and milk and mix until smooth.
- Drizzle evenly over muffins.
Even my 10 year old twins love this healthy treat. Thank you for this awesome recipe. It is going on my favorites list.
WONDERFUL muffin recipe! I subbed King Arthur White Whole Wheat for the regular flour, used zucchini, subbed applesauce for the oil, used 1 large egg, and skipped the glaze. Just tried one & the rest will be frozen for breakfast. Thanks for sharing!!
UPDATE 11/04/2010 - made last night using all whole-wheat flour & I like them even better! Texture is still wonderful and with much more fiber & protein.
I make this all the time, my friends and customers love them. Was out of raisins this morning, so I added dates. That is a very delicious alternative.