Carrot Muffins

by Ellen from Texas


1 cup flour
3/4 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup firmly packed brown sugar
1/3 cup chopped pecans
2 small (4 oz.) jars carrot baby food
1/4 cup oil
1 egg
1/2 teaspoon vanilla


1. Preheat oven to 400º F. Grease a muffin tin.
2. Mix dry ingredients thoroughly.
3. Add wet ingredients and stir until mixture is moist. Batter will be orange and lumpy.
4. Fill muffin tins two-thirds full. Bake 14 to 17 minutes or until done.

This article first appeared in the August 2010 issue of Focus on the Family Clubhouse magazine. Copyright © 2010 Focus on the Family. Used by permission. Photo © Ron Nickel.