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Tuesday, 12 August 2014

Oatmeal & Carrot Muffin

Few days ago I found a tin of Quacker oats sitting in the storeroom and it's going to expire soon. So I planned to make 2 things, oatmeal muffin and oatmeal cookies to use up the oats before it expired. When my boy heard this, he asked me to make oatmeal cake...but... I do not know how to make oatmeal cake I made muffin. **I don't always entertain last minute request.** :)

I chose to make Oatmeal & Carrot Muffin because it sounded more nutritious, I guess. This was the first time I used ground nutmeg in baking. tastes better than I expected. The muffin is moist and not too sweet, just nice for me.... My boy always likes cakes or ice cream with toppings, even muffin... so I made some Brown Butter Frosting and draw pictures on the muffins for him. 

This was an ad hoc request...unplanned, no special design, just free hand 'no idea'

Ingredients: (Make 18 mini muffins)

2 cup All Purpose Flour
1 cup Quacker Oats
1 tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg

2 Egg
1/2 cup Oil
1 1/2 cup Plain Yoghurt
1 tsp Vanilla Extract
1 cup Grated Carrot

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1. Preheat oven 180'C
2. In a bowl, sift all (A) ingredients together.
3. In another bowl, whisk all (B) ingredients together.

4. Stir in (A) mixture into (B) mixture. Or otherwise. 

5. Scoop into mini muffin cups. Bake 30-35 minutes.

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