ORANGE & CARROT MUFFINS

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ORANGE & CARROT MUFFINS image

Categories     Vegetable     Breakfast     Bake     Vegetarian     Quick & Easy     Muffin

Yield 12 to 18 Muffins

Number Of Ingredients 13

1 Cup Buttermilk
1 Cup Quick Cooking Oats
1 Beaten Egg
1/3 C Melted Butter
1 Teaspoon Vanilla
2 Tablespoons Orange Juice (or 1 Tsp Orange Extract)
1 C Whole Wheat Flour
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 C Brown Sugar
1 Cup Finely Grated Carrot
Grated rind of 1 Orange

Steps:

  • Preheat oven to 375 and grease a muffin tin. Pour the buttermilk over the oats. Combine all the remaining dry ingredients, then combine all the remaining wet ingredients. Mix until just combined: batter will be lumpy. Fill tins 2/3 full and bake for 18-22 minutes until golden brown. Batter can also be divided evenly between all 12 tins to make 12 larger muffins.

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