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View more "Desserts & Sweets" recipes Oatmeal Carrot Muffins Recipe

Oatmeal Carrot Muffins

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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

Yields: 12 muffins

See full recipe: https://www.dairygoodness.ca/recipes/oatmeal-carrot-muffins?source=calendar
Oatmeal Carrot Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 12 muffins

These tasty muffins and some fruit along with a glass of milk are a nutrient-packed way to start your day.

  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 12 muffins

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2000 Milk Calendar Explore all Milk Calendar recipes

Ingredients

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

Preparation

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.

Tips

*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.

170 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2000 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2000 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 196 Calories
Protein: 4 g
Carbohydrate: 35 g
Fat: 5 g
Fibre: 1.8 g
Sodium: 362 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 7 % / 73 mg
Vitamin A: 17 %
Thiamin: 12 %
Magnesium: 10 %
Iron: 9 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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