Carrot Oatmeal Muffins

I eat cole slaw for breakfast. Go ahead, judge me. I wash it down with a Pepsi. It's the breakfast of champions, really. DJ is like me with weird breakfast requests - he loves carrots.  For breakfast. He is my child. 

So what is better than finding a portable breakfast that is easily packed up and taken along. With my little man in mind, I searched for a breakfast that would combine two of his favorite things - muffins and carrots. 

Ingredients

Ingredients

1-1/2 cups all-purpose flour

1 cup quick-cooking rolled oats

1/2 cup packed brown sugar

1 tbsp baking powder

1/2 tsp cinnamon or ginger

1/4 tsp salt

1 cup milk

1 egg

1/4 cup vegetable oil

1 tsp vanilla1 carrot, grated

1/2 cup chopped walnuts, (optional)

Directions

In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt. 

In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. Spoon into 12 paper-lined or greased muffin cups. 

Bake in center of 375°F oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. 

Source: Canadian Living