Healthy but delicious breakfast Muffins with oatmeal, raisins and carrots.
That magic feeling of autumn and the need of enjoing home, between hugs, cozy blankets and candle light, cooking muffins and drinking cinnamon latte.
When Autumn begins, it begins the season of raisin muffins and pumpkin soup, of risotto and ginger cookies. Before Christmas season arrives, before snow falls and before mountain getaways, this is the season that I love most to live in town and having cozy Sundays at home. With nothing to do but staying comfy with your beloved.
Warm hugs from hubby and our little Cookie sleeping on my legs, new Tv series to watch and hot cinnamon latte to drink while the leaves of the big tree in front of the house are getting golden.
This is the season when I love the most cooking, especially sweets, for the cooking it self and for that amazing scent that you can feel all around the house, while they are baking in the oven.
Muffins with raisins and oats are probably my favorites, I think that they are perfect both for breakfast and for an afternoon snack.
INGREDIENTS.
- 2 cups rolled oats
- 2 1/2 cups flour (I prefer wholemeal)
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 1 cup raisins
- 6 tablespoons extra-virgin olive oil
- 2 eggs
- 2/3 cup milk (you can also use soya milk)
- 3 cups carrots (already cleaned and crumbled)
DIRECTIONS.
Preheat the oven to 180 celsius. Put the paper liners into the muffin pan (12 cups).
In a bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until you obtain a creamy result. Stir the oats (leave some for decoration at the end) and raisins. Add oil, eggs, milk, carrots and stir until blended.
Fill each muffin cup and put on top the oats over the muffins. Bake until they are golden or umtil a toothpick inserted in center of muffin comes out clean, about 30 minutes.
