I am fan of breakfast foods. As a matter of fact, I routinely make a muffin from Great Harvest Bread Company here in Owensboro a part of my weekly breakfast routine. At least once a week, I’ll snag a Cranberry Orange Muffin with an orange juice to go with it.
Well, here’s a fun muffin recipe that you can try making at home. And, yes, the recipe allows you to make your muffins from scratch. But don’t worry! According to Merritt Bates-Thomas, from the Green River District Health Department, these muffins will be ready in under an hour- from prep to bake time! Merritt says the hardest part of the recipe is grating the carrots.
And, as far as breakfast muffins go, these Carrot Oatmeal Muffins are packed full of relatively healthy ingredients.
Here’s how to make them! By the way, this recipe will make a dozen muffins.
CARROT OATMEAL MUFFINS
2 cups all-purpose flour
1 cup rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 cup ground ginger
1 cup milk
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce
1/3 canola oil
1 large egg
2-3 medium carrots – finely grated
1) Preheat oven to 375 degrees F.
2) Grease or place cupcake wrappers in a standard-size 12-cup muffin pan.
3) In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
4) In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
5) Pour the wet ingredients over the dry ingredients and whisk together until all ingredients are mixed together.
6) Divide the mixture between the muffin cups, filling to just about the top (about 2 heaping tablespoons or an ice cream scoop full).
7) Bake for about 20 minutes or until the muffin tops spring back when touched and a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before removing from the muffin tin.
**Store in an airtight container at room temperature for 2 – 3 days or freeze.**
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