Recipe :: Breakfast Muffins!

Here's the thing: I'm in love with Martha Stewart. Everything she does is so brilliant. So whenever I need a great muffin or cake recipe she's the first place I go (mostly in my cupcake bible- Martha's Cupcakes). Today's recipe is from her website. I needed to make something up for my Dad that would be filling but also nutritious, as he needs to eat more healthier. So I found this recipe for some quick Breakfast Muffins and they turned out amazing so I thought I'd share!
(photo and recipe courtesy of marthastewart.com)

Prep Time: 10 minutes

Bake Time: 25 minutes
Yields: 12 muffins

Ingredients:

• 1 1/4 cup all purpose flour
• 1/2 cup packed dark brown sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup old fashioned rolled oats
• 1/2 cup raisins
• 3 tbsp extra virgin olive oil
• 1 large egg
• 1/3 cup skim milk
• 4 medium carrots, shredded
• 1 medium ripe banana

Directions

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

I wouldn't be afraid to use different variations of the things used for this recipe either. We used golden raisins instead of regular for ours. Try using rainbows carrots or craisins instead!