Ingredients
- 1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
- ¾ cup packed light brown sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ cup uncooked quick oats
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup dried cranberries or golden raisins
- ½ cup chopped pecans or walnuts
What Makes This Dish So Tasty
Cooking Advice
- Do not overmix the batter to keep the muffins tender and light.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
Step 1
Warm your oven to 350°F. Toss the carrots into a large bowl and give them a good mash with a potato masher until they’re broken down into small bits. Next, add the brown sugar, oil, and egg to the bowl and mix everything together until it’s well combined.
Step 2
Now, sprinkle in the flour, oats, baking powder, cinnamon, and salt. Stir gently with a wooden spoon just until all the dry ingredients are moistened—don’t overmix. Fold in the cranberries carefully.
Step 3
Scoop the batter into 12 muffin cups lined with paper, then sprinkle pecans on top of each one. Pop them in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 4
Once they’re done, let the muffins cool for about 10 minutes before taking them out of the pan. If you have leftovers, these freeze nicely for up to three months.
