Muffin/Carrot cranberry oatmeal muffin

Rise and shine muffins!

1 titleI was introduced to muffins in Canada, especially after becoming a Tim Hortons’ customer.  They keep adding new varieties and get everyone hooked to muffins. I like their Blueberry muffins with berry goodness, fluffy texture and humongous size.

On long distance drives, I normally buy muffins as they are gentle on my stomach and avoids me from emergency stops. They are very handy as travel food, individually wrapped and convenient. I can use it as a filler snack or an all day breakfast (when others in my company grab their meaty bites). When I realised it was quite easy to make, I started travelling with home made muffins. Makes eating delightful!

1 four This is a modified version of ‘Canadian Living’ recipe as I have added oatmeal and adjusted some ingredients like reducing flour and increasing sugar(oh yeah, makes it tastier).

Ingredients

  • 1-cup all-purpose flour
  • 1-cup whole wheat flour
  • ½ cup oatmeal
  • 1 cup packed brown sugar
  • 1-½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp salt
  • 2 eggs
  • 1 cup milk
  • ¾ cup plain yogurt
  • ½ cup vegetable oil
  • 1-½ cups carrots, shredded
  • ¾ cup dried cranberries
  1.  In a large mixing bowl, add all purpose flour, wheat flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. Mix them with a wire whisk.
  3. In another bowl beat eggs and add milk, yogurt and oil.
  4. Pour this into the dry ingredients and add dried cranberries, shredded carrots and mix everything gently.
  5. Take a muffin pan and insert paper liners. (It is easier to remove muffins from pan if liners are used.)
  6. Spoon muffin mixture into cups filling 3/4 of each cup.
  7. Preheat oven to 375° F
  8. Bake in the center of the oven for 20-25 minutes until a tooth pick inserted comes out clean.
  9. Cool in pan for a few minutes and transfer to a cooling rack to cool completely.

1mu

1 mufThese ingredients yield 12 large muffins. I approve it as a wonderful balanced breakfast. Store them for a week in the refrigerator if they last that long! 1 Indulging in a spongy, nutritious muffins is a part of my travel routine! On a cold day trip, muffin with coffee is all I need for a smiley face!

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About coconutcraze

I'm obsessed with coconuts!
This entry was posted in Baked, Breakfast, Dessert, Not just for kids, Pack-and-go lunch, Snack and tagged , , , , , , , . Bookmark the permalink.

13 Responses to Muffin/Carrot cranberry oatmeal muffin

  1. For some reason, your posts are not appearing in my reader. 😦 I have to come to the site every few days to see what you have posted. Trying to see if this is an iOS-app related issue.

    Like

  2. Balvinder says:

    I want to wake up to this beautiful cranberry studded carrot oatmeal muffin. You should bring these muffins when you come next time to Vancouver:)

    Like

  3. eclecticlamb says:

    Thanks for the idea of using muffins as travel food. It has been awhile since I have done that.

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  4. coconutcraze says:

    All the ingredients you love can be packed in a cup. Isn’t that wonderful!

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  5. Sophie33 says:

    I made them yesterday & love them so much but I used coconut sugar i& a bit less too instead of the brown suger to make it more healthy. Yum Yum Yum. 😃

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  6. coconutcraze says:

    Exactly, so I should not miss it! Thank you, for introducing me to this new sugar.

    Like

  7. Nayana says:

    Can you help me to substitute the eggs in the recipe please

    Like

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