We are smack dab in the middle of one of the busiest times of year.
Winter break, holiday parties, a gaggle of sick children and last minute gift shopping has got me exhausted. You know what helps? Wine snacks! In order to power through the never ending to-do list this time of year, it is absolutely necessary to have some easy, delicious and satisfying snacks on hand. Enter these One Bowl Carrot Raisin Muffins.
We originally developed this recipe for the recipe book How To Eat More Meals Together in collaboration with Canola Eat Well and it’s no surprise these One Bowl Carrot Raisin Muffins have become a hit.
We are no strangers to the one bowl muffin game. There isn’t much better than warm from the oven muffins than ONE BOWL warm from the oven muffins. Bake up a double batch and freeze some and you’ve got snacks to last you throughout the entire holiday season.
So bake up a batch of muffins, enjoy them with your friends and family and have the happiest of holidays!
Dara
One Bowl Carrot Raisin Muffins
Serves | 12 muffins |
Meal type | Breakfast, Snack |
Ingredients
- 1/3 cup canola oil
- 1/2 cup brown sugar
- 1 egg
- 1 cup plain yogurt
- 1 Tsp vanilla
- 2 1/2 Cups grated carrot
- 1/2 cup raisins
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/4 Tsp salt
Note
These one bowl muffins freeze really well so feel free to bake up a double batch. They would also be delicious with the addition of chopped walnuts.
Directions
1. | Preheat oven to 400 degrees and coat each cup of a 12 cup muffin pan with cooking spray or line with muffin liners and set aside. |
2. | In a large bowl whisk together canola oil and brown sugar until combined. Add egg, buttermilk and vanilla and whisk until combined. Stir in carrots and raisins. |
3. | In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined. |
4. | Divide batter evenly into prepared muffin pan. Bake for 16 minutes until tops are golden brown and tooth pick inserted into the centre comes out clean. Remove from oven and let cool in pan for 10 minutes. |
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