Carrot Oatmeal Muffin

This carrot oatmeal muffin is a perfect treat for breakfast on the go. They are simply enjoyable and moist, packed with carrots, raisins and oats – and won’t consume too much of your time making them! When I took them out from the oven, the kitchen and the whole house smelled cinnamon; tempting our taste buds. Everyone had their piece, before I cool it down on the rack…gone in seconds, literally!

  • Serves 14 people
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 cups Rolled Oats
  • 3/4 cup Light Brown Sugar
  • 2 teaspoons Cinnamon
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 1 cup Fresh Whole Milk
  • 2 Large Eggs
  • 1/2 cup Canola Oil
  • 1 1/2 cups Carrots  grated
  • 1/2 cup Walnuts  unsalted and roasted, chopped coarsely

Procedure

  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. Pan-roast or roast the walnuts in the oven for five minutes. Chop coarsely and set aside.
  3. Using a medium bowl, whisk together the milk, oil and egg. Set aside.
  4. In another large mixing bowl, combine the sifted flour, baking powder, baking soda, cinnamon and sugar.
  5. Using a rubber spatula, fold the wet ingredients into the dry ingredients and continue to stir until the ingredients are combined. Stir in the grated carrots and chopped walnuts until well combined. Don’t over mix the batter or you will have tough muffins after baking.
  6. Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
  7. Put them in the oven and bake for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  8. Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan

recipe notes

This recipe can make 14 muffins filling each muffin case with 80 grams of batter.
If there are muffin cups that are empty, half fill the empty ones before baking, this will keep the pan from warping.
If the recipe calls for a muffin pan, it is probably a standard size. A standard muffin pan has a standard size for each muffin case of about 2 1/2 inches in diameter with 12 cup-shaped depressions.
Use muffin cases in muffin pans for easy clean-up.
Aim to fill the cups 3/4 full with batter to have muffins that has slightly round top and to avoid from spilling out of the muffin case. Also, if there is not enough room for muffins to expand before reaching the top of the cups, the muffin will flatten on top.
Keep the ingredients at room temperature at all times, prior to baking.
Mix the dry ingredients and whisk the wet ingredients. Use a rubber spatula or wooden spoon to gently stir them together until everything is slightly moistens. If there are lumps, it is just perfect.
Place the muffin pans over a baking tray and place them in the middle of the oven for even heat distribution.
Let the muffins sit in the pan and cool in a wire rack once they are done baking in the oven. And remove muffins cups from the pan after five minutes to prevent them getting soggy as they cool in the pan.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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