Name: One-Bowl Carrot Oat Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Del Monte® Sliced Carrots, drained - 1 (14.5 ounce) can; Packed light brown sugar - ¾ cup; Vegetable oil - ⅓ cup; Large egg - 1; All-purpose flour - 1 cup; Uncooked quick oats - ½ cup; Baking powder - 1 tablespoon; Cinnamon - 1 teaspoon; Salt - ½ teaspoon; Dried cranberries or golden raisins - ½ cup; Chopped pecans or walnuts - ½ cup

Ingredients for - One-Bowl Carrot Oat Muffins

1. Del Monte® Sliced Carrots, drained 1 (14.5 ounce) can

2. Packed light brown sugar ¾ cup

3. Vegetable oil ⅓ cup

4. Large egg 1

5. All-purpose flour 1 cup

6. Uncooked quick oats ½ cup

7. Baking powder 1 tablespoon

8. Cinnamon 1 teaspoon

9. Salt ½ teaspoon

10. Dried cranberries or golden raisins ½ cup

11. Chopped pecans or walnuts ½ cup

How to cook deliciously - One-Bowl Carrot Oat Muffins

1 . Stage

Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.

2 . Stage

Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.

3 . Stage

Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.