Ingredients
| 1 cup | (250 ml) | buttermilk or soured milk |
| 1 cup | (250 ml) | quick-cooking rolled oats |
| 1/2 cup | (125 ml) | carrot, grated |
| 1/4 cup | (60 ml) | brown sugar, packed |
| 1/4 cup | (60 ml) | melted butter |
| 1 | (large) | egg, slightly beaten |
| 1 tsp | (5 ml) | orange rind, grated |
| 1 cup | (250 ml) | all-purpose flour |
| 1/4 cup | (60 ml) | sugar |
| 1 tbsp | (15 ml) | baking powder |
| 1 tsp | (5 ml) | salt |
| 1/2 tsp | (2 ml) | baking soda |
| 1 cup | (250 ml) | raisins |
Directions
- Preheat oven to 400°F (200°C). Lightly butter or spray 12 non-stick muffin pans, or use muffin cups.
- In a large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 10 minutes.
- Mix together carrots, brown sugar, butter, egg and orange rind. Stir into oat mixture.
- In a separate bowl, sift together flour, sugar, baking powder, salt and baking soda, stir in raisins.
- Stir into batter just until moistened. Spoon into prepared muffin pans, filling almost to the top.
- Bake for 20-25 minutes or until tops are firm to the touch.
- Note: For an adventure and something new, try dried cherries, blueberries or cranberries instead of raisins.