Ingredients
1 1/2 cups dry oats (not instant)
3/4 cup raisins
1 1/2 cups flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
2/3 cup brown sugar
1/2 cup GOLDEN BLOSSOM HONEY
1/3 cup vegetable oil
1/4 cup prune pie filling
2 tablespoons vanilla
1 cup grated carrot
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 350°.
Toast oats in oven for 5 to 7 minutes, or until light brown.
Combine raisins with 2 tablespoons hot water in a small bowl and set aside.
Whisk together flour, cinnamon, baking soda and salt. In another bowl whisk together egg, egg white, brown sugar, honey, oil, prune filling and vanilla. Add to dry ingredients and mix until just moistened. Stir in toasted oats, raisins with soaking liquid and carrots.
Drop batter by rounded tablespoon onto baking sheets that are coated with non-stick cooking spray. Bake for 15 minutes, or until tops spring back when touched.
Yields: 2 dozen
Toast oats in oven for 5 to 7 minutes, or until light brown.
Combine raisins with 2 tablespoons hot water in a small bowl and set aside.
Whisk together flour, cinnamon, baking soda and salt. In another bowl whisk together egg, egg white, brown sugar, honey, oil, prune filling and vanilla. Add to dry ingredients and mix until just moistened. Stir in toasted oats, raisins with soaking liquid and carrots.
Drop batter by rounded tablespoon onto baking sheets that are coated with non-stick cooking spray. Bake for 15 minutes, or until tops spring back when touched.
Yields: 2 dozen
