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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are really good, great way to sneak carrots in if you have a picky eater, I have two! Fairly easy as well. Ingredients:
1/2 cup quick oats |
1 cup fat-free buttermilk |
1 egg, beaten |
1/3 cup brown sugar, packed |
1/4 cup butter, melted |
3/4 cup carrot, finely shredded |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Heat oven to 400°F Grease bottom 12 regular size muffin cups.
2. In large bowl, mix 1/2 cup oats and the buttermilk with fork; let stand 5 minutes. Stir in egg, brown sugar, butter, and carrot. Add flour, baking soda, and 1/4 teaspoon cinnamon, stir just until dry ingredients are moistened. Divide batter evenly among muffins cups.
3. In small bowl, mix 1 tablespoon oats, the granulated sugar, and 1/4 teaspoon cinnamon. Sprinkle over batter in each cup.
4. Bake 15 to 20 minutes or until toothpick comes out clean. Immediately remove from pan to wire rack. Serve warm.
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