Oatmeal Carrot Muffins
I can not take credit for this recipe. This is a variation from John Ashlie, and Anne Lindsay made it her own and now I have adapted it slightly here.
Ingredients
- 1 cup buttermilk
- 1 cup quick-cooking rolled oats
- 1/2 cup grated carrots
- 1/4 cup packed brown sugar
- 1/4 cup margarine melted
- 1 egg slightly beaten
- 1 tsp grated orange rind
- 1 cup all purpose flour
- 1/4 granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 baking soda
- 3/4 cup raisins
- 1 tsp of cinnamon
Directions
- In a large bowl, pour buttermilk over oats, stir to mix. Cover and left stand for 2 hours or refrigerate overnight.
- Mix together carrots, brown sugar, margarine egg and orange rind: stir into oat mixture.
- Sift together flour, granulated sugar, baking powder, salt, cinnamon, baking soda; stir in raisins. Stir until batter is moistened.
- Using an ice-cream scoop (I love this trick) scoop into a lined muffin tin. Should fill just about to the top.
- Place in preheated oven at 400 degrees for 20-25 minutes, until cake tester comes out clean. Let stand for 2 minutes
Nutrition Per Serving
- Calories 145
- Sugar 13.8 g
- Carbohydrates 30 g
- Protein 3.3 g
- Fiber 1.6 g
- Fat 1.4 g
These muffins are moist, delicious, healthy and light. What more could we ask for. I like dark raisins but if you prefer the light those are good too. I added some time in the preparation due to the grating of the carrots. 1 large carrot should do it.
Play with the spices, and remember to have fun and make it your own.
