Oatmeal Carrot Muffins
Prep Time
20 minutes
Cook Time
25 minutes
12 muffins


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


  1. Preheat oven to 400°F (200°C). Lightly butter or spray 12 non-stick muffin pans, or use muffin cups.
  2. In a large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 10 minutes.
  3. Mix together carrots, brown sugar, butter, egg and orange rind. Stir into oat mixture.
  4. In a separate bowl, sift together flour, sugar, baking powder, salt and baking soda, stir in raisins.
  5. Stir into batter just until moistened. Spoon into prepared muffin pans, filling almost to the top.
  6. Bake for 20-25 minutes or until tops are firm to the touch.
  7. Note: For an adventure and something new, try dried cherries, blueberries or cranberries instead of raisins.