Carrot Oatmeal Muffins
Kids will love these!! From Canadian Living magazine. Some variations are added at the end.
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READY IN: 30mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups flour
- 1cup quick-cooking rolled oats (not instant)
- 1⁄2cup brown sugar
- 1tablespoon baking powder
- 1⁄4teaspoon salt
- 1cup milk
- 1
- 1⁄4cup vegetable oil
- 1teaspoon vanilla
- 1
- 1⁄2
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DIRECTIONS
- In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
- 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.
- Bake in centre of 375F 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.
- Apple Raisin Oatmeal Muffins: replace carrot with 1 apple, peeled and grated; replace walnuts with 1/2 cup raisins.
- Tropical Fruit Oatmeal Muffins: replace carrot with 3/4 cup mixed dried tropical fruit (chopped into 1/2 inch pieces if necessary); replace walnuts with 1/4 cup shredded coconut.
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