Recipe: Morning Muffins

You know what I love to do when trying a new recipe for the first time? And I should really do this more often because it's so helpful. I like to print off a copy of the recipe and scribble notes all over it. 

Now don't get me wrong, I don't think I'm better than...in this case Martha Stewart, but sometimes in the kitchen you have to do things your way. 

For the sake of demonstration I'm going to show you what I mean. My changes will be in bold.

Morning muffins

Makes 12, 15

Ingredients:

1 1/4c plain flour

1/2c brown sugar

1/2t baking soda (bicarbonate of soda)

1/2t baking powder

1/2t nutmeg

1/2t salt

1c rolled oats

1/2c raisins, 3/4 c

3T olive oil

1 egg

1/3c milk

4 medium carrots, shredded, 2 large carrots finely grated

1 medium banana, mashed

Method

1. Preheat oven to 200 degrees. Coat a 12 cup muffin pan with cooking spray. Line 15 muffin holes with cupcake liners and spray with oil. Beat together flour, sugar, bicarbonate, baking powder, nutmeg and salt until combined. Stir in oats and raisins. Add oil, milk, egg, milk, carrots, banana, and whisk until blended.

2. Fill each muffin cup with 1/4c batter. Fill each liner to the top with batter. Bake until a toothpick comes out clean, 23-25 minutes. 25-30 and you want to make sure the base is definitely cooked so it might be necessary to crank the heat down a little and leave it in longer. Cool and enjoy.