Carrot Oatmeal Muffins
This recipe makes 12 servings
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 |
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.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup quick-cooking rolled oats, (not instant)
- 1/2 cup packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp cinnamon or ginger
- 1/4 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 1 carrot, grated
- 1/2 cup chopped walnuts, (optional)
Preparation
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
Related content
-
-
-
Carrot Cake for a Crowd
We bulked up our favourite recipe to fill a 20-cup (5 L) metal cake pan, such as a 14- x 14- x...
-
Carrot Spice Cupcakes
Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. If you prefer, you can...
