Carrot Oatmeal Muffins from Devil’s Food Cake Murder

     Joanne Fluke’s sleuth, Hannah Swenson, whips up a batch of these muffins as an alibi for her grandmother, who is snooping around a suspect who becomes the victim in her latest murder with recipes – Devil’s Food Cake Murder (see review at ncbookbunch.com)

I’ve simplified Fluke’s three page instructions, substituted chopped pecans for raisins, and added nutmeg.  The batter was so good, I had a hard time making it to 12 for the muffin tin.

Carrot Oatmeal Muffins

Combine dry ingredients: 1 1/3 cup flour. 1 cup dry oatmeal, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup packed brown sugar.

Add 3/4 cup shredded carrots and 1/2 cup pecans.

Combine with wet ingredients: 1/2 cup milk, 1 beaten egg, 1/2 cup melted butter, 1 teaspoon vanilla extract

Bake at 375 degrees for about 20 minutes, until top springs back.  Cool on wire rack, or eat warm with a pat of butter.

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