One-Bowl Carrot-Spice Oatmeal Muffins
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! I always reserve some of the add-ins from cookies, scones, muffins, etc. to arrange on top before baking. Here, I planted some oats and cranberries. 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.
- 1 cup (250 mL) milk, at room temperature
- 1 teaspoon (5 mL) white vinegar
- 1 cup (250 mL) old-fashioned rolled oats
- 1 large egg, at room temperature
- 1/4 cup (60 mL) raw cane sugar
- 1/2 cup (125 mL) unsalted butter, melted and cooled slightly
- 1 cup + 2 tablespoons (280 mL) allpurpose flour
- 1 teaspoon (5 mL) baking powder
- 1/2 teaspoon (2 mL) baking soda
- 1/2 teaspoon (2 mL) salt
- 1/2 teaspoon (2 mL) freshly ground cinnamon
- 1/4 teaspoon (1 mL) freshly grated nutmeg
- 3/4 cup (175 mL) grated carrots
- 1/2 cup (125 mL) dried cranberries
Combine milk, vinegar 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.