Carrot Muffins

After Shabu Shabu night, I had 4 pounds of carrot left to eat. I was looking up all sorts of recipes to use my carrots. I found this recipe from All Recipes, and I thought it looked fairly easy. It got good reviews, although only 9 of them, and I had all the ingredients in my house.

I followed the recipe but just added a few more carrots (2.5-3 cups or 3 grated carrots), about a tsp of cinnamon and 1/2 tsp of nutmeg. I turned the recipe into muffins so that I could freeze them. It made 6 large muffins. Honestly, the muffins didn't look like much but they were delicious! Cooked perfectly, moist and you could taste the hint of cinnamon and nutmeg. This recipe is definitely a keeper, but of course next time I will use gluten free flour. 5 stars!!

Blackberry Oat Muffins

When the Smith's and Bortz's were in town for breakfast this week, I decided to make a healthy batch of muffins. Mrs. Smith always seems to be talking about her new weight loss and I wanted to make sure she had something decent to eat in the morning. I settled on Blackberry Oat Muffins, a recipe from Quaker Oats, that were only 110 calories each.

I thought there were a tad bit on the dry size but overall, pretty good.

Blackberry Oat Muffins
Makes 12 muffins
110 calories each

1 cups oats
1 cup buttermilk
2 egg whites
1/2 tsp grated lemon peel
2 tbsp butter, melted
1 cup flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blackberries (raspberries or blueberries will work too)

Heat oven to 400 degrees. Lightly spray 12 muffin cups with cooking spray. In a medium bowl, combine oats and buttermilk; let stand 10 minutes. Add egg whites, butter and lemon peel. In a large bowl, combine remaining ingredients except berries. Add wet ingredients to dry ingredients; stir just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups almost full. Bake 20-25 minutes.