It’s 9 pm on a quiet Wednesday night. The dishes are drying in the sink, the floors have been swept and there’s nothing but re-runs on television. My mind begins pondering other things…naughty things. I switch on my iPad and begin surfing Google images. After a few attempts, I hit the jackpot. My iPad and I make our way into the other room. I adjust the lights, setting the mood, slip into something more comfortable and then…
I pre-heat the oven to 350 degrees, un-nest my mixing bowls and get right to it. Carrot Apple Oat Muffins – oh yes, baby, YES! What did you think I was talking about?
Carrot, Apple, Oat Muffins
Adapted from Annie’s Noms
Yield 10-12 muffins
|2 c.||All-purpose flour|
|1 c.||Quaker oats|
|2 ½ t.||Baking powder|
|½ t.||Baking soda|
|2||Granny Smith apples, grated|
|½ c.||Vegetable oil|
Preheat oven to 350 degrees. Grease a muffin tin or use papers.
Combine flour, oats, baking powder, baking soda, spices, salt and sugar into a bowl. Add apple, carrots and currants and stir until they are coated in flour. Beat together eggs, vanilla, buttermilk, oil and molasses in a small bowl. Pour over dry ingredients and combine thoroughly. Do not over-mix.
Fill each muffin cup ¾ full. Baked for 15-20 minutes and until a toothpick comes out clean. Cool in muffin tin for 10 minutes and then transfer to a wire rack until cooled completely.
To gild the lily: Frost cooled muffins with Cream Cheese Frosting