Muffin Tuesday: Blueberry, Carrot, Oatmeal


single

Blueberry, Carrot, Oatmeal Muffins

INGREDIENTS:

  • 1 1/4 cups Oatmeal
  • 1 1/4 cups Flour
  • 1/2 cup Sugar
  • 1 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Skim Milk
  • 1 Egg White
  • 1/4 cup Greek Yogurt
  • 3/4 cup Blue Berries
  • 1/2 cup grated Carrots

Topping:

  • 2 tablespoons Sugar
  • 2 tablespoons Cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees. Prep 12 muffin cups by spraying with baking spray.

2. In a large bowl combine the dry ingredients; Oatmeal, Flour, Sugar, Baking Powder and Milk.

3. In a medium bowl stir together the Milk, Egg White, and Yogurt..

4. Mix the wet ingredients into the dry ingredients and mix.

5. Fold in the Blueberries and Carrots.

IMG_6977

6. Divide evenly into the muffin cups.

7. In a small bowl stir the Sugar and Cinnamon together. Sprinkle on top the muffins.

with topping

8. Bake for 20-25 minutes. Muffins are done when the tops turn golden brown and they pass the toothpick test.

9. Cool for 5 minutes before eating.

baked

These are nice and moist. They are sweet from the Blueberries and the sugar, but hearty from the carrots and the oatmeal. Its a nice combination.

2 muffins

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About ritalovestowrite

Freelance writer and graphic designer in Northern Baltimore County. As a writer I enjoy both fiction and non fiction (travel and local interest stories.) Most recently my non fiction writing has been featured in Mason-Dixon ARRIVE Magazine. As a graphic designer I focus on cover designs and have done a number of designs for books and magazines. Recently I've entered the e-book cover field. I also enjoy working with community organizations and churches to bring their communications to a higher standard. As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one on one lessons to middle and high school students in graphic design and music. View all posts by ritalovestowrite

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