It’s 9:00 p.m. 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 preheat 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
At the point I added cream cheese frosting, I think these stopped being muffins and moved into cupcake territory.
Ingredients
- 2 cups all-purpose flour
- 1 cup Quaker oats
- ¾ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 Granny Smith Apples, grated
- 2 carrots, grated
- ½ cup currants, softened in boiling water
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- ¼ cup molasses
- ½ teaspoon vanilla
Directions
- Preheat oven to 350 degrees. Grease a muffin tin or use papers. Combine flour, oats, , sugar, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl. Add apples, carrots and currants and stir until they are coated in flour. Beat together eggs, buttermilk, oil, molasses and vanilla in a small bowl. Pour wet ingredients 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.
Originally posted July 2015
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Carrots and apples are an unlikely couple but sounds so yummy 😀
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Loved the recipe 🙂
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