Oatmeal Carrot & Raisin Muffins

Oatmeal carrot and raisin muffins land somewhere between a carrot cake and a hearty breakfast muffin. There is no added sugar in the batter itself, the sweetness comes entirely from the raisins plumping in the milk and the natural sugars released by grated carrots in the oven.

Quick-cooking rolled oats absorb the liquid faster than old-fashioned oats, which is why these muffins go straight into the oven without a pre-soak.

Use the classic muffin method, dry ingredients in one bowl, wet in another, with the carrots, raisins, and cinnamon tossed into the dry mix so they distribute evenly. The well-in-the-center pour and a light hand mixing keep the gluten short and the crumb tender, the same rule that applies to every muffin you have ever wanted to come out fluffy.

A 375°F (190°C) oven gives these their slightly higher rise versus the standard 350°F muffin, which suits the heavier carrot-and-oat batter.

Serve warm with butter or a smear of cream cheese, or wrap and freeze for grab-and-go breakfasts.

Pro Tips

• Grate the carrots finely on the small holes of a box grater, larger shreds will sink in the batter.
• Soak the raisins in hot water for 10 minutes before adding if yours are dry, the muffin crumb stays moist around plump fruit.
• Fill the cups three-quarters full as written, any fuller and they will dome and crack.
• Test with a toothpick at 15 minutes, oven temperatures vary and over-baking turns these dry fast.

Variations

• Add a tablespoon of honey or maple syrup to the wet mix if you prefer a sweeter muffin.
• Stir in a handful of chopped walnuts for crunch and extra protein.
• Swap raisins for dried cranberries and add a teaspoon of orange zest for a brighter, more festive version.