Prep 15 mins
Cook 30 mins
These are so yummy. The original recipe called for 1 cup milk, I have made these many many times and I only needed 1/2 cup. Annacia, who has reviewed and enjoyed this recipe did not need any, so it would probably be a good idea to check the consistency of your batter and decide wether you need the milk or not.
- 1⁄4 cup butter
- 1 egg
- 3⁄4 cup maple syrup
- 1⁄2 cup milk
- 1 cup carrot, grated
- 1 cup rolled oats
- 1 1⁄4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon allspice
- Preheat oven to 400 degrees fahrenheit.
- Beat together the butter, egg and syrup.
- Add the carrots and oats and blend well.
- Sift the flour, baking powder, salt, and allspice.
- Combine the two mixtures together.
- If necessary add milk.
- Fill paper lined muffin cups 3/4 full with batter.
- Bake for 20-30 minutes.
Lovely recipe - I subbed mashed pumpkin for the 1/ cup milk so added the moisture but at the same time added more vegetable !! The result is a lovely golden colour. Made for Everyday is a Holiday.
Go to your kitchen and make these now and make a *lot*. Silly me, I made a half recipe which gave me 4 muffins (not the jumbo commercial size but bigger than the standard size). I promptly ate a second after finishing of the "test" muffin. To the half recipe I added a 1/2 cinnamon (simply because I'm a cinnamon addict) and some maple extract, about a generous 1/2 tsp, because I used no sugar maple flavored syrup and it's maple flavor is on the weak side and a full cup of carrot. Even with all of the baking powder they don't rise much at all so don't be afraid to fill the muffin cups right up. OH, I almost forgot! You might not need to add the milk. After eyeballing the wet and dry bowls I I thought it *looked* like it would be plenty of liquid. After stirring the two bowls and carrots together the mix was very moist and I didn't need the milk at all. They taste wonderful and came out with a perfect texture. Made for Photo Tag.
I didn't want to rate these below a 5 because everyone else loved them and I did make a couple of changes that may have had an impact on how these turned out. I made a double batch and used half honey and half maple syrup because I didn't have enough maple syrup. I added 1/2 tsp mapleline flavouring because of the honey. I have never used allspice on its own before and maybe I just don't like it but these tasted odd. Maybe the mapleline and the allspice don't combine?? Almost a savoury muffin instead of a sweet one. I added about 1/4 of the called for milk but wish I had used all of it because they were rather dry and hard. It did make exactly 24 muffins in a double batch and they cooked for 26 minutes. Maybe that was too long but they were not browned at all at 23. I'm not sure what went wrong. Perhaps I will try again because this recipe was so well rated.