Breakfast Carrot-Oatmeal Cakes

  

 Ingredients

3 cups old-fashioned rolled oats

1¼ cups low-fat milk

⅓ cup packed brown sugar

¼ cup unsweetened applesauce

2 large eggs, lightly beaten

1 tbsp cinnamon pdr

1 tsp baking pdr

1 tsp vanilla extract

½ tsp  nutmeg pdr

½ tsp salt

½ cup finely shredded carrot

¼ cup raisins, chopped

¼ cup finely chopped walnuts

 

Preparations

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.  

Combine 3 cups oats, 1¼ cups milk, ⅓ cup brown sugar, ¼ cup applesauce, 2 eggs, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon vanilla, ½ teaspoon nutmeg and ½ teaspoon salt in a large bowl. Fold in ½ cup carrot, ¼ cup raisins and ¼ cup walnuts. Divide the batter between the prepared muffin cups, about ⅓ cup each. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.  

 

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