Carrot, Apple, Oat Muffins

Carrot Apple & Oat MuffinsIt’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
½ t. Cinnamon
½ t. Ginger
¼ t. salt
¾ c. Sugar
2 Granny Smith apples, grated
2 Carrots, grated
½ c. Currants
2 Large eggs
½ t. Vanilla
½ c. Buttermilk
½ c. Vegetable oil
¼ c. Molasses


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


One thought on “Carrot, Apple, Oat Muffins

  1. Pingback: Cereal Bran Muffins | Two Bit Tart

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