Carrot Oatmeal Muffins

Tested Till Perfect

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.

Servings: 12 muffins

Ingredients:

Nutritional Info
Per muffin: about -
cal 182
pro 4 g
total fat 6 g
sat. fat 1 g
carb 28 g
fibre 1 g
chol 17 mg
sodium 145 mg
% RDI: -
calcium 7%
iron 10%
vit A 12%
folate 17%
    1-1/2 cups (375 mL) all-purpose flour
    1 cup (250 mL) quick-cooking rolled oats (not instant)
    1/2 cup (125 mL) packed brown sugar
    1 tbsp (15 mL) baking powder
    1/2 tsp (2 mL) cinnamon or ginger
    1/4 tsp (1 mL) salt
    1 cup (250 mL) milk
    1 egg
    1/4 cup (50 mL) vegetable oil
    1 tsp (5 mL) vanilla
    1 carrot, grated
    1/2 cup (125 mL) chopped walnuts (optional)

Preparation:

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





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