Food
Oatmeal Carrot Muffins
By Yankee Magazine|Nov 16 2006|
Yield
12
Ingredients
1 1/4 cups buttermilk
1 1/2 cups quick – oats
1 cup grated carrots
1/3 cup butter – melted
1/4 cup packed brown sugar
2 eggs
1 tbsp baking powder
1/2 tsp salt
3/4 cup raisins
1 1/2 tsp orange rind
1 1/2 a.p. flour
1/4 cup sugar
Instructions
grease large muffin tins or line with paper cups
pour buttermilk over oats in large bowl – stir to mix.
Let stand 5 minutes. Stir in carrots, butter, brown sugar, eggs and rind.
Mix remaining ingredients in bowl; stir into oats until just moistened.
Spoon into cups – half full – or a bit more
Bake at 400 deg – 20 minutes
Cool in pan 5 minutes
