Sunday, March 20, 2011

Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

Not only do I get my recipe ideas from recipe websites and food blogs but also from the culinary mysteries I read. This recipe was from the last installment of Devil's Food Cake Murder by Joanne Fluke. Good stuff (story and recipes, that is)!

Carrot Oatmeal Muffins
adapted from Devil's Food Cake Murder Novel

1 and 1/2 cups flour
1 cup oatmeal (I used rolled oats but she used quick oats....I enjoyed the heartiness of the rolled oats)
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 cup brown sugar
1 cup FINELY shredded carrots (pack them down when you measure)
1/2 cup raisins (soaked in warm water at the start of the recipe)
1/2 cup milk (fat free was fine)
1 egg, beaten
1/3 cup butter, melted
1 tsp. vanilla
1/2 cup walnuts/pecans, toasted and chopped (optional)

Grease a 12 cup muffin pan or 24 mini muffin pan. Set aside.

In a large mixing bowl, combine the flour and oatmeal. Sprinkle the baking powder, soda and cinnamon. Mix thoroughly.

Stir in brown sugar, Mix until everything is blended.

Shred carrots on the small holes on the grater. Fine shred is best. You want them to cook in the same time it takes the muffins to bake and turn golden brown. Add the carrots and raisins to your bowl. Mix.

In a separate bowl, combine the milk, beaten egg, melted butter and vanilla. Give a stir until all combined.

Add the wet to the dry and gently stir until the dry are moistened and no dry pockets remain. Fill muffin cups with ice cream scooper. Bake at 375 degrees for 20-25 minutes for regular muffin tin. Bake 15-20 for the mini. OR until toothpick comes out clean.

Set the muffin pan on a wire cooling rack for 10 minutes. This cooling process is essential because if you try to take the muffins out of the muffin cups now they may break in pieces- YES, they are that moist!

Carrot Oatmeal Muffins

Makes 12 truly EXCELLENT muffins or 24 AWESOME mini muffins.

Mad for Moist Muffins,


Boutique Girl Gifts said...

Looks delicious. would you suggest for breakfast, dinner or anytime snack?

JennyMac said...

Boutique Girl-
These muffins are sooooo anything you want to make them. They are NOT sickenly sweet (like a carrot cake) or savory either. You can easily eat these with preserves, cream cheese or butter. They fit anywhere. All I can say is that you have to make them and see for yourself. I've made them twice in 2 weeks. My man LOVES them.

Sage Trifle said...

Those sound scrumptious! I enjoy the culinary mysteries too.

Nee said...

Thank you so much for posting this! I read the book and there were so many yummy recipes I wanted to copy! This one was at the top of my list because I think it would make a great breakfast muffin for both my kids because on school days I just cannot get them to eat a big breakfast!

Anonymous said...

I made these last night with WW Flour & they are yummy!!!! Thanks for this awesome recipe!!

Anonymous said...

Just popped these in the oven. They look tasty! Found you on Pinterest :)

Ihjaz Ahmad said...

Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!