Carrot Oatmeal Muffins
This recipe makes 12 servings
|Per muffin: about||-|
|total fat||6 g|
|sat. fat||1 g|
- Portion size: 12 muffins
Muffins are great for breakfast on the go or as a late-morning snack. This one has lots of variations – both inside and on top – for different tastes.
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1 cup 1cupquick-cooking rolled oats, (not instant)
- 1/2 cup 1/2cuppacked brown sugar
- 1 tbsp 1tbspbaking powder
- 1/2 tsp 1/2tspcinnamon or ginger
- 1/4 tsp 1/4tspsalt
- 1 cup 1cupmilk
- 1 1eggeggs
- 1/4 cup 1/4cupvegetable oil
- 1 tsp 1tspvanilla
- 1 1carrotcarrots, grated
- 1/2 cup 1/2cupchopped walnutwalnuts, (optional)
1. In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
2. In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. Spoon into 12 paper-lined or greased muffin cups.
3. Bake in centre of 375?F (190?C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze for up to 2 weeks.)
Additional information : Variations
Apple Raisin Oatmeal Muffins: Replace carrot with 1 apple, peeled and grated; replace walnuts with 1/2 cup (125 mL) raisins.
Tropical Fruit Oatmeal Muffins: Replace carrot with 3/4 cup (175 mL) mixed dried tropical fruit (chopped into 1/2-inch/1 cm pieces if necessary); replace walnuts with 1/4 cup (50 mL) shredded coconut.
Source : Canadian Living Magazine: March 2008