If you follow me on Instagram, you might remember that I was super excited to get my hands on a hot-off-the-press copy of Brown Eggs and Jam Jars, by the lovely Aimée Wimbush-Bourque of Simple Bites.
Aimée is based out of Montreal, and her book is a beautiful tribute to urban homesteading and delicious, comforting meals for the family table. The recipes follow the seasons, and are interspersed with with fascinating tutorials on things truly homemade – from sugaring off maple trees, to building raised garden beds, to canning and preserving. And, fellow Canadians, she has included an ample number of nostalgic Canadian dishes – like Quebec Tourtière, Nova Scotia seafood chowder, and Maple Cider Baked Beans.
I’m sharing her recipe for One-Bowl Carrot-Spice Oatmeal Muffins today! I love warmly-spiced muffins, and the oatmeal adds nice texture.
Food styling tip! Â I always reserve some of the add-ins from cookies, scones, muffins, etc. to arrange on top before baking. Â Here, I planted some oats and cranberries. Â It’s an attractive finish and shows off what’s inside.
Before you get started, keep in mind that the oats need to soak for an hour. I really preferred the muffins on the first day, so if they don’t all get gobbled up, I recommend popping them in the freezer right away to keep them oven-fresh. They’ll thaw in 30 minutes at room temperature, or in 20 seconds in the microwave.
Carrot Oatmeal Muffins
Ingredients
- 1 cup buttermilk
- 1 cup old-fashioned rolled oats
- 1 large egg at room temperature
- ½ cup brown sugar
- ½ cup unsalted butter melted and cooled slightly
- 1 â…› cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup grated carrots
- ½ cup dried cranberries
Instructions
- Combine buttermilk and oats in a large bowl and let stand for 1 hour.
- Preheat oven to 375°F (190°C). Line a twelve-cup muffin pan or 24-cup mini muffin pan with cupcake papers.
- Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.
- Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.
- Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup (75 mL) measuring cup to scoop batter into muffin tins.
- Bake until light brown and tops spring back when gently touched, 12 to 14 minutes. Cool in pans for a few minutes, then transfer muffins to a rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
