Category: breakfast, dessert
Yield: 12 servings
Calories/serving: 200
Preparation time: 60 minutes
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Ingredients
- 2 cups quick oats
- 1 cup white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 cups carrots, grated
- 1/2 cup 2% milk
- 1/2 cup icing sugar
Directions
Preheat the oven to 375°F and grease a muffin tin.
In a large mixing bowl, combine the quick oats, white flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk until well combined.
In a separate bowl, combine the brown sugar, molasses, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
Fold in the grated carrots.
Gradually add the 2% milk to the batter, stirring until the mixture is consistent.
Spoon the batter into the prepared muffin tin, filling each cup 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 10 minutes, then remove them from the tin and let them cool completely on a wire rack.
Once the muffins are completely cooled, whisk together the icing sugar and 2 tablespoons of milk to create a glaze. Drizzle the glaze over the top of each muffin before serving.
Ingredients
- 2 cups quick oats
- 1 cup white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1.5 cups carrots, grated
- 1/2 cup 2% milk
- 1/2 cup icing sugar
Category: breakfast, dessert
Yield: 12 servings
Calories/serving: 200
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F and grease a muffin tin.
In a large mixing bowl, combine the quick oats, white flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk until well combined.
In a separate bowl, combine the brown sugar, molasses, vegetable oil, eggs, and vanilla extract. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
Fold in the grated carrots.
Gradually add the 2% milk to the batter, stirring until the mixture is consistent.
Spoon the batter into the prepared muffin tin, filling each cup 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 10 minutes, then remove them from the tin and let them cool completely on a wire rack.
Once the muffins are completely cooled, whisk together the icing sugar and 2 tablespoons of milk to create a glaze. Drizzle the glaze over the top of each muffin before serving.
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