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- Prep
- 15 min
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- Total
- 40 min
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- Serving
- 12
Carrot Breakfast Muffins
Ingredients
- 250 ml (1 cup) unbleached all-purpose flour
- 250 ml (1 cup) whole wheat flour
- 250 ml (1 cup) brown sugar
- 250 ml (1 cup) quick-cooking oats
- 70 g (1/2 cup) dried raisins
- 10 ml (2 tsp) baking powder
- 2.5 ml (1/2 tsp) ground ginger
- 1 ml (1/4 tsp) ground cinnamon
- Pinch of salt
- 375 ml (1 1/2 cup) carrots, peeled and grated
- 125 ml (1/2 cup) vegetable oil
- 125 ml (1/2 cup) Dairyland 2% Organic Milk
- 2 eggs
- Zest of one lemon
Directions
- Preheat the oven to 180°C (350°F). Place muffin paper cups on a muffin tray.
- In a large bowl, combine all dry ingredients: all-purpose flour, whole wheat flour, brown sugar, rolled oats, raisins, baking powder, ginger, cinnamon and a pinch of salt. Add the grated carrots.
- In another bowl, whisk together the oil, milk, eggs and lemon zest. Add the mixture to the dry ingredients and mix gently with a spatula until the mixture is slightly moist. Divide the batter evenly among the cups.
- Bake in the center of the oven for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Unmould and let cool on a rack.
Products in this recipe
Organic Milk
Crafted with your needs in mind, we’re proud to provide organic milk products that you’d be proud to have in your fridge. They have all you love about Dairyland milk and more.
