Oatmeal Carrot MuffinsOur dietitians' favourite
This recipe is taken from the 2000 Milk Calendar. These tasty muffins and some fruit along with a glass of milk are a nutrient-packed way to start your day.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1 cup (250 mL) soured* Milk or buttermilk
- 1 cup (250 mL) quick-cooking rolled oats
- 1/2 cup (125 mL) grated carrot
- 1/4 cup (60 mL) packed brown sugar
- 1/4 cup (60 mL) melted butter
- 1 egg slightly beaten
- 1 tsp (5 mL) grated orange rind
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1 cup (250 mL) raisins
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Preheat oven to 400 °F (200 °C). Lightly butter or spay 12 nonstick muffin pans.
In large bowl, pour soured milk over oats; stir to mix. Cover and let stand for 10 min.
Mix together carrots, brown sugar, butter, egg and orange rind; stir into oat mixture. In separate bowl, sift together flour, sugar, baking powder, salt and baking soda; stir in raisins. Stir into batter just until moistened. Spoon into prepared muffin pans, filling almost to top.
Bake for 20 to 25 min or until tops are firm to the touch.
*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk.
For the Adventurous: Instead of raisins, use dried cherries, blueberries or cranberries.
Healthy Eating Tip: milk is an excellent source of B vitamins which contain riboflavin, B6, niacin and thiamin. These B vitamins help the body to utilize energy and to keep skin and eyes healthy.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 73 mg|
|Vitamin A:||17 %|