February 17, 2015

One-Bowl Carrot-Spice Oatmeal Muffins

by
Share on FacebookPin on PinterestTweet about this on TwitterEmail to someonePrint this page

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.

Ingredients

  • 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

Preparation

  1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

  2. Preheat oven to 375°F (190°C). Line a twelve-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

  3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.

  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

  5. 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.

  6. 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.

Share on FacebookPin on PinterestTweet about this on TwitterEmail to someonePrint this page

Next Recipe:

BY

Hi, I’m Jenn! I’m in the Foodess kitchen making a spectacular mess + making something delicious, in roughly equal parts. So happy that you’ve joined me!

GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

Thanks for signing up! Check your inbox to confirm.
Recipe
Spiced Citrus Mulled Wine Recipe December 15, 2017
Citrus Mulled Wine

A delicious, easy mulled wine recipe that serves a crowd. It’s festively spiced and loved by all, with brown sugar and citrus.

Recipe
December 14, 2017
Gingerbread Blondies

This gingerbread blondie recipe (gingerblondies?) make chewy, warmly spiced gingerbread bars with tangy cream cheese icing and pomegranate seeds.

Recipe
October 16, 2017
Fluffy Ricotta Pancakes

If you’ve never made a ricotta pancakes recipe, their texture is delicate but substantial. The crisp, golden exterior gives way to a custardy middle.