Oatmeal Currant Nut Muffins

Ingredients

For  Single recipe    (12 standard muffins or 6 large muffins)

Oat and Buttermilk Mixture:

Moist Ingredients:

Dry Ingredients:

Carrot, Raisins and Nuts:

Instructions

  1. Preheat oven to 400°.
  2. Grease muffin pans and set aside. Use either a standard 12-muffin pan or a large 6-muffin pan.
  3. Add old fashioned oats to a large bowl.
  4. Pour the buttermilk over the oats; let stand for 1 minute.
  5. Add oil, egg, vanilla, and brown sugar to the bowl. Stir into the milk and cereal mixture.
  6. Add the dry ingredients to the bowl and stir until flour is just moistened (the batter should be lumpy).
  7. Stir in currants, shredded carrot, and nuts.
  8. Fill muffin cups ¾ full.
  9. Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
  10. Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
  11. Immediately remove from pans and serve.

Comments

Do not use quick oats for this recipe.

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