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Ingredients
| quick oats: 1/2 cup |
| nonfat buttermilk: 1 cup |
| eggs: 1 (beaten) |
| light brown sugar (packed): 1/3 cup (packed) |
| salted butter: 1/4 cup (melted) |
| carrots (grated): 3/4 cup (finely shredded) |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| granulated sugar: 1 Tbl |
| ground cinnamon: 1/4 tsp |
Carrot Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Heat oven to 400°F Grease bottom 12 regular size muffin cups.
- In large bowl, mix 1/2 cup oats and the buttermilk with fork; let stand 5 minutes. Stir in eg, brown sugar, butter, and carrot. Add flour, baking soda, and 1/4 teaspoon cinnamon, stir just until dry ingredients are moistened. Divide batter evenly among muffins cups.
- In small bowl, mix 1 tablespoon oats, the granulated sugar, and 1/4 teaspoon cinnamon. Sprinkle over batter in each cup.
- Bake 15 to 20 minutes or until toothpick comes out clean. Immediately remove from pan to wire rack. Serve warm.