Easy to make, breakfast muffins. Crispy edges and full of flavor.
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12
Calories 229kcal
Author Lizet Bowen
Ingredients
1-½cupflour(187.5 g)
1cupoats(90 g)
¾cupsugar(150 g)
2teaspoonsbaking powder
½teaspoonsalt
1cupgrated carrot
1tablespoonof orange zest
2eggs,lightly beaten
¾cuporange juice(177 ml)
½cupvegetable oil(118 ml)
Instructions
Heat the oven to 375 ° F / 190 ° C. Grease muffin tin.
In a large bowl mix the flour, oats, sugar, baking powder, salt, grated carrot and orange zest. Add beaten eggs, orange juice and vegetable oil. Mix only until everything is incorporated.
Fill greased muffin tin ¾ full. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack to cool completely.