Carrot Oatmeal 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.
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.)
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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