CARROT OATMEAL MUFFINS

From "Stir Crazy" on SCTV19
www.sctv19.com

INGREDIENTS:
1 1/3 c. Flour
1 c. oatmeal (quick or old-fashioned)
3/4 c. shredded carrots
1/2 c. raisins or currants
1/2 c. firmly-packed brown sugar
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 c. milk
1 egg, beaten
1/3 c. butter, melted
1 tsp. vanilla

DIRECTIONS:
Heat oven to 375 degrees.

Grease 9 medium muffin cups; set aside.

In large bowl, combine first 8 ingredients; mix well.

In small bowl, combine milk, beaten egg, melted butter and vanilla; mix well.

Add wet ingredients to dry ingredients and gently stir just until dry ingredients are moistened.

Fill prepared muffin cups 3/4- full

Bake 25 to 30 minutes, or until muffins test done.

Let stand 10 minutes on rack, then gently slide knife around each muffin’s edge and remove from pan.

Yield: 9 muffins, more if muffin cups are smaller.

This recipe won First Place at the 1998 Minnesota State Fair.