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Carrot and oats muffins


Course Breakfast, Dessert, Tea Time
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 muffins

Ingredients

  • 45 g unsalted butter soft, at room temperature
  • 12 g canola or vegetable oil
  • 90 g brown sugar
  • 1 egg
  • 1 tbsp honey
  • 45 ml milk
  • 1/2 tsp baking powder
  • 150 g carrots grated
  • 50 g steel-cut oats not the instant one
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 95 g all purpose flour

Instructions

  1. Mix the butter and oil using a whisk. Then add the sugar and eggs and repeat.

  2. Add the honey, milk, baking powder, carrots, oats, salt and cinnamon and give it a good mix.

  3. Finish with the flour and mix nicely with a spatula.

  4. To make the paper case, push a 13cm x 13cm baking paper square into the mould and push into the edges. The corners should remain straight and fold between them using your fingers to mark it in place. For further reference, you can watch the video above :)

  5. Put 1 ice-cream scoop or 2 small ice-cream scoop in each and put them in a pre-heated oven at 180C for 20min or until you can put a knife inside and it comes out clean.