Muffins are great for breakfast on the go or as a late-morning snack. This one has lots of variations – both inside and on top – for different tastes.
- Portion size 12 servings
Ingredients
Method
1. In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
2. In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. Spoon into 12 paper-lined or greased muffin cups.
3. Bake in centre of 375°F (190°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze for up to 2 weeks.)
Nutritional facts Per muffin: about
- Sodium 145 mg
- Protein 4 g
- Calories 182.0
- Total fat 6 g
- Cholesterol 17 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
%RDI
- Iron 10.0
- Folate 17.0
- Calcium 7.0
- Vitamin A 12.0
