Oatmeal Raisin Muffins

My picky eating daughter asked if we could bake muffins together. We just happen to have the ingredients for these tasty little bites. They’ve made great snacks for us and they keep getting better with each day. My daughter has eaten more than any of us. I don’t mind, they’re healthy eats.

HERE’S ALL YOU NEED

• 3/4 cup milk
• 1/2 cup applesauce or oil
• 3/4 cup golden raisins
• 1/4 cup healthy egg substitute or 1 egg
• 1 teaspoon vanilla extract

• 1 cup whole wheat flour
• 1 cup quick-cooking oats
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Preheat oven 400F degrees. Spray mini muffin pan with nonstick spray.

Stir together the first 5 ingredients in a small bowl. In a separate medium bowl, stir together the remaining dry ingredients. Add the wet ingredients to the dry ingredients and gently stir just until flour is moistened (batter will be lumpy). Use a small scooper (holds 1 tablespoonful) to measure out dough into mini muffin pan.

BAKE 8-10 minutes. Immediately remove from pan to cooling rack. After they’ve cooled completely, store in a one gallon freezer bag. I highly recommend baking them a day ahead.