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Muffins are great for breakfast on the go or as a late-morning snack.
Makes 12 muffins.
Ingredients:
- 1 ½ cups (375 mL) all-purpose flour
- 1 cup (250 mL) quick-cooking(not instant) oats
- ½ cup (125 mL) packed brown sugar
- 1 tbsp (15 mL) baking powder
- ½ tsp (2 mL) cinnamon or ginger
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) milk
- 1 egg
- ¼ cup (50 mL) vegetable oil
- 1 tsp (5 mL) vanilla
- 1 carrot, grated
- ½ cup (125 mL) chopped walnuts (optional)
Preparation:
In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened.
Spoon into 12 paper-lined or greased muffin cups.
Bake in centre of 375°F (190°C) oven for about 20 minutes or until cake tester inserted into centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely.
(Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze for up to 2 weeks.)
PER MUFFIN: about 182 cal, 4 g pro, 6 g total fat (1 g sat. fat), 28 g carb, 1 g fibre, 17 mg chol, 145 mg sodium, % RDI: 7% calcium, 10% iron, 12% vit A, 17% folate.
VARIATION: Apple Raisin Oatmeal Muffins: Replace carrot with 1 apple, peeled and grated; replace walnuts with ½ cup (125 mL) raisins.
Source © CanadianLiving.com
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Recipes - Breakfast