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OATMEAL CARROT MUFFINS
Amish Oatmeal Carrot Muffins
Ingredients
- 1 cup quick cooking oats, not instant
- 1 cup buttermilk
- 1 egg, beaten
- 1 /3 cup melted butter or margarine
- 1 /2 cup brown sugar
- 1 cup finely shredded carrots
- 1 teaspoon vanilla
- 1 teaspoon grated orange rind
- 1 cup whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Pour buttermilk over oats into a large mixing bowl. Add beaten egg, melted butter, sugar, carrots, and orange rind. Mix thoroughly. In a separate bowl, combine flour, baking powder, baking soda and salt and mix. Add to oat mixture stirring just until moistened. If desired add raisins and bake. Fill greased muffin cups 3 /4 full and bake at 375 for 15 to 20 minutes.
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SC Susie
I love oatmeal based muffins as they tend to be dense & moist like bran muffins. You can taste the sweetness of the oats too. Can't wait to try these!
Wendy
Carrot cake is by far my favorite cake so I am really excited to try these muffins.
Also wanted to say that I look forward to reading your column each week. You and your family are in our prayers daily. God bless.
Vanessa Z
With only 1/2 cup of brown sugar I can't wait to make some of these (I'm diabetic). I only have baby carrots on hand so I'll need to get some big carrots to grate up.
God bless.
Barb Wright
If you put the baby carrots in a blender with a little water,you can grate them easily. Then just drain off the water..that way you can use what you have on hand!!