Carrot Muffins

• 1 cup whole-wheat flour
• 1 cup oats or wheat bran
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup raw carrots, grated
• 1 cup water
• 1/3 cup sugar or maple syrup
• ¼ cup mild-flavored oil or vegan butter,
melted
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine flour, oats or bran, cornstarch, baking powder, allspice,
cinnamon, and salt. Toss in the grated carrots. Add the water, sugar or maple syrup,
and oil or butter, and mix gently.
3. Spoon the batter into a lightly oiled or lined muffin pan, so each tin is about two-thirds
full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to
cool in pan for 5 minutes before transferring to a baking rack.
Makes 1 dozen