Oatmeal Carrot Muffins

These just popped out of the oven and I couldn't be happier! They are curtesy of my new favorite baking site: http://www.fortysomething.ca/ They are practically guiltless and next time I'm going to add even more goodness with some flax and chia seeds. I've gone on a mini-muffin kick and have a freezer full of a variety of muffins that I can just take wherever and hand over to the kids (but usually consume myself). Before starting, realize that they take at least 3 hours to make - see instructions.

Oatmeal Carrot Muffins

1 cup buttermilk

1 cup oats

1/2 cup shredded carrots

1/4 cup brown sugar

1/4 cup butter or margarine

1 egg

1 cup flour

1/4 cup sugar

1 tbs baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup raisins

1. Heat oven to 400. In large bowl pour buttermilk over oats, stir to mix. COVER AND LET STAND FOR 2 HOURS OR REFRIGERATE OVERNIGHT.

2. Cream together brown sugar, margarine or oil, and egg. Stir into oat mixture and add carrots.

3. Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just moistened, then add raisins.

4. Spoon into muffin cups coated with nonstick cooking spray or baking cups, filling almost to the top. Bake at 400 for 17-22 min. WATCH THE TIME ON THE MUFFINS. Insert toothpick to check.