One-Bowl Carrot-Spice Oatmeal Muffins

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!  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.

One-Bowl Carrot-Spice Oatmeal Muffins

Prep Time 15 mins
Cook Time 14 mins
Servings 12 medium or 24 mini muffins
Breakfast
Canadian

Ingredients
  

  • 1 cup milk, at room temperature
  • 1 teaspoon white vinegar
  • 1 cup old-fashioned rolled oats
  • 1 large egg at room temperature
  • 1/4 cup raw cane sugar
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup + 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup grated carrots
  • 1/2 cup dried cranberries

Instructions
 

  • 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.
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