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Nancy’s Oatmeal Carrot Muffins

by on June 3, 2010 in Breads, Muffins June 3, 2010 BreadsMuffins
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These muffins are so light and so tasty. I usually make a double batch because they disappear quite quickly! It’s a nice muffin to have for breakfast, or for an afternoon snack. Thanks to my sister Sylvia for sharing this recipe with me; it has become one of my family’s favorites!

Ingredients

  • 1 cup Oatmeal (I Use Quick Cooking)
  • 1 cup Buttermilk
  • 1 cup Flour
  • ¼ cups White Sugar
  • 3 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 whole Orange, Zested
  • 1 whole Egg
  • ¼ cups Melted Butter Or Margarine
  • ½ cups Grated Carrots (I Use A Little More)
  • ¼ cups Brown Sugar

Preparation

Combine oatmeal with buttermilk and let stand for 1 hour. Combine flour, white sugar, baking powder, baking soda and salt together and set aside. Mix orange rind, egg, butter, carrots and brown sugar together and blend with the oatmeal mixture. Add flour mixture to the wet ingredients and mix only until moistened. Batter will be lumpy! Fill greased muffin tins 3/4 full. Bake in a 400-degree oven for about 20-25 minutes. Poke with a toothpick; if the centre comes out clean, they are done. Let stand in the muffin tin for about 10 minutes before removing them to a cooling rack. Enjoy!

Makes 12 muffins.

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tulipsmom on 9.13.2010

I live in the country and was running out of time, so had to make some changes, but they still came out great! Moist and yummy. I used soured (1 T vinegar to 1 cup mik) milk instead of buttermilk, 1 T molasses instead of brown sugar, oil instead of butter, and whole wheat flour. I also nuked the oatmeal-milk mixture for 30 seconds in the microwave instead of waiting an hour. Sorry for all the changes, but the recipe is not only tasty but flexible. Thanks!

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