• Prep Timep 10 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent

Ready.
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Make.

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Ingredients

  • 1/2 cup Crisco® vegetable oil
  • 1 tsp vanilla
  • 1 1/2 cups tomato juice or blended vegetable juice
  • 1 cup shredded carrot
  • 3/4 cup brown sugar
  • 2 cups Robin Hood® Organic All Purpose Flour
  • 1/2 cup Robin Hood® Oats
  • 2 tbsp chia seeds
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon

Serving Size: 12 muffins

Directions

Serving Size: 12 muffins

  • Preheat the oven to 400°F (200 °C). Line 12 muffin pans with liners.
  • Whisk the oil, vanilla and juice together in medium bowl. Add carrots and remaining dry ingredients. Mix just until moistened. Spoon into prepared pans.
  • Bake in preheated oven 18-20 minutes or until golden.

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