Muffins are great, but breakfast-worthy muffins are even better! These are great with the texture of the steel-cut oats and the carrots which gives it extra moisture. I’m definitely having these with a cup of coffee in the morning and a huge smile on my face. Watch the video to also learn how to make these muffin cases as well from baking paper.
Carrot and oats muffins
- 45 g unsalted butter soft, at room temperature
- 12 g canola or vegetable oil
- 90 g brown sugar
- 1 egg
- 1 tbsp honey
- 45 ml milk
- 1/2 tsp baking powder
- 150 g carrots grated
- 50 g steel-cut oats not the instant one
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 95 g all purpose flour
Mix the butter and oil using a whisk. Then add the sugar and eggs and repeat.
Add the honey, milk, baking powder, carrots, oats, salt and cinnamon and give it a good mix.
Finish with the flour and mix nicely with a spatula.
To make the paper case, push a 13cm x 13cm baking paper square into the mould and push into the edges. The corners should remain straight and fold between them using your fingers to mark it in place. For further reference, you can watch the video above 🙂
Put 1 ice-cream scoop or 2 small ice-cream scoop in each and put them in a pre-heated oven at 180C for 20min or until you can put a knife inside and it comes out clean.
Make it for breakfast, brunch or just because they’re so so yummy!