Carrot Oatmeal Muffins

I love looking for more recipes to do that go with tea.

This recipe comes from my sister blog, MysteriousEats, I wanted to make it as I hate eating oatmeal-like for breakfast with milk or hot water. Ugh, so gross-So any time I find a recipe that uses up oatmeal in baking, I love to try it.

Yay!!!

But as I was making it I ran into one problem, I had started baking but then realized all my eggs were bad!

What to do?

I went online and found you can substitute with applesauce.

Ingredients:

1 1/3 Cup of Flour

1 Cup of Quick-Cooking or Old-Fashioned Dry Oatmeal

1 Tablespoon of Baking Powder

1/2 Teaspoon of Baking Soda

1 Teaspoon of Cinnamon

1/2 Cup of Brown Sugar

3/4 Cup of Finely Shredded Carrots

1/2 Cup of Milk

1/4 Cup of Unsweetened Applesauce

1/3 Cup of Melted Salted Butter

1 Teaspoon of Vanilla Extract

Directions:

Grease or spray with nonstick cooking spray a 12-cup muffin tin, set aside. Preheat the oven to 375 degrees F.

In a large mixing bowl, combine flour and oatmeal.

Sprinkle the baking powder, baking soda, and cinnamon on top. Mix them thoroughly.

Stir in the brown sugar. Mix until all is blended.

Shred the carrots if you haven’t already done so. A fine shred is best. You want them to cook in the time it takes the muffins to bake and turn golden brown and delicious.

Add the shredded carrots to your bowl and mix them thoroughly.

In a separate small bowl: combine the milk, applesauce, melted butter, and vanilla. Give it a good stir so that everything is well combined.

Dump the contents of the small bowl into the larger bowl. Gently stir just until the dry ingredients are moistened and no dry “pockets” remain.

Fill the prepared muffin cups 3/4 full.

Bake for 20-25 mins or until a toothpick inserted in the center of the muffin comes out clean.

Set the muffin pan on a cold burner or a wire rack for 10 mins. After they have cooled for 10 mins, put them on a rack to cool.

Makes about 12 muffins.