Do you fear the muffin man? I used to.
But these simple little muffins changed everything.
Now, you might recall that in the Kitchen Cici episode “Seriously Amazing Blueberry Muffins,” there were quite a few careful steps. I mean, those amazing blueberry muffins took some real deep-seafood-fried cooking patience.
I have no idea what I just said.
Don’t get me wrong—I love my pretty, perfect, delicious muffins. I just don’t want to go through 11 steps of salivating torture while I’m hungry, tired, and dressed in my fuzzy farm-animal pajama pants.
So here, my friends, is a nice little muffin for those mean little mornings. One muffin tin, one lazy morning, one nation, under muffins, with muffins and muffins for all.
Oatmeal Carrot Muffins
You can hardly taste the carrots, but they do certainly lend a delicious moistness. The brown sugar + cinnamon combo gives the muffin a lovely warm taste, and with the amount of sugar added these muffins aren’t overpowering at all. I’m not clueless enough to call these muffins “light,” but as far as cinnamon rolls go, feel free to eat all 12 of them. Haha, kidding (not really).
- 1 cup flour
- 1 cup oats
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 2 cup grated carrots
- 2 tbsp cinnamon
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Preheat oven to 400°F. Yes, that’s what I said. No, I’m not mad.
Mix together dry ingredients: flour, oats, white sugar, brown sugar, salt, baking powder, grated carrots, cinnamon. Whew.
Beat together the eggs and milk and vegetable oil.
Add the wet ingredients into the dry ingredients…
Now pour into the muffin tin. Yo. Bake for about 15 minutes, until they’re golden brown on top and edges.
Ledicious. Sew ledicious.
My cat approves.
So does the maple syrup.
Are you feeling muffin-y?