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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 hahahaha...so 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. Hmm...it 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' drawings...lol

Ingredients: (Make 18 mini muffins)

(A)
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

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


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:
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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