If you’re like me, you know how difficult it can be to incorporate more vegetables into your family’s diet. I’m always looking for healthy and unique ways to feed them to my family. Knowing that The Boy is a huge fan of muffins, I was eager to use the vegetable variety of STAR Usage Pairings Olive Oil that I picked up during a recent visit to Walmart to make oatmeal carrot raisin muffins.
Muffins are one of the easiest things to bake; I find that it often takes longer to clean up my mess than it does to bake them. I am sure that is partly because I’m hoping The Texan will come in and wash the dishes! Sometimes he does, sometimes he doesn’t! Today was a day that he left it to me. Here’s a photo, do you blame him? I barely wanted to clean it up myself!
Anyhow, back to the muffins. Like many of my recipes, this one is easy to prepare and you probably have several of the items on hand in your pantry.
In a mason jar, add one cup of warm water and 1/2 cup of raisins. Soak the raisins for 15 minutes, then drain and discard the water. While the raisins soak, preheat your oven to 350° and grease your muffin tins.
Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl and set aside.
In the bowl of your stand mixer, combine eggs, STAR Olive Oil for vegetables, and brown sugar; beat until well combined. Add the dry ingredients and mix until just moistened. Stir in the carrots and raisins. Using an ice cream scoop, spoon into muffin tins and bake for 16 minutes.
Ingredients
- 1 cup warm water
- 1/2 cup raisins
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 2 eggs, room temperature
- 1/2 cup STAR Olive Oil for vegetables
- 1/3 cup organic brown sugar
- 1 cup organic carrots, shredded
- 1/4 cup old-fashioned organic oats
Instructions
- In a mason jar, add one cup of warm water and 1/2 cup of raisins. Soak the raisins for 15 minutes, then drain and discard the water.
- While the raisins soak, preheat your oven to 350° and grease your muffin tins.
- Combine flour, baking powder, baking soda, salt, and pumpkin pie seasoning in a medium bowl and set aside.
- In the bowl of your stand mixer, combine eggs, STAR Olive Oil for vegetables, and brown sugar; beat until well combined. Add the dry ingredients and mix until just moistened.
- Stir in the carrots, oats and raisins. Stir to combine.
- Using an ice cream scoop, spoon into muffin tins and bake for 16 minutes.
- Let cool in pan for 5 minutes before removing to cooling rack.
These muffins were moist and flavorful. The flavor from the shredded carrots really came through, without being overbearing.
In addition to the vegetable variety, you should also try the Beef/Lamb or Poultry/Fish STAR Olive Oils. For more creative recipes using olive oil connect with STAR on Pinterest. Also, be sure to enter the Facebook giveaway to win one bottle of each olive oil. Five winners will be selected from all eligible entries!
I love the idea of pumpkin pie spice in there! I’ve never baked with olive oil, but I’m willing to try it!
The pumpkin pie spice enhances the flavor a bit; if you don’t have any on hand substitute cinnamon!
These sounds really good! I will have to bookmark your recipe so I can make them.
I’ve never tried baking with olive oil. I’d love to though that way baked goods could involve less guilt.
These look so yummy!
Wow, I had never thought of making oatmeal carrot raisin cookies. I need to check out the Star Olive Oil.
Yummy. That looks really good. I know my sister would love to bake them for her children. Thank you for sharing.
What a fabulous recipe! Definitely a great way to have a healthy breakfast!!