Carrot Oatmeal Muffins

Garrett and I live in a large building, with many different tenants from all over. We have these great neighbours just down below us that are just what you hope for in a neighbour – super friendly, always saying hi and asking us how we’re doing.

Recently (before the wedding) Garrett and I went over to chat with them for a bit (they’d had a flood in their basement and we were looking at a bookcase they didn’t need), and we got talking. Like really talking – not just about the weather or the dogs, but things like where they’re from, their children and grandkids, where they’ve travelled, etc. It was so amazing to be talking to this couple that have lived a great married life together right on the cusp of us starting our own. We made a deal to get together again after the wedding to sit down, have tea and talk some more.

So that’s what we did a couple of weeks ago. I made these Carrot Oatmeal Muffins to bring with us and carried them downstairs (fresh out of the oven!) to join our neighbours for an afternoon of tea, muffins and great stories. If you’ve never done it before, I strongly recommend making a batch of muffins (these ones are good!) and taking them over to enjoy with your neighbour over a cup of tea. It’s amazing the things you’ll learn about the people who live just next door.

 

What you’ll need:

Makes 12 muffins · Printable Version

• 1-1/2 cup flour
• 1 cup oats (optional: extra for sprinkling on top)
• 1/2 cup packed brown sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 tsp vanilla
• 2/3 cup grated carrot (about 1 large carrot)
• 1/2 cup shredded sweetened coconut
• 1/2 cup raisins (optional)

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

TIP – be sure to spoon your flour into the measuring cup and level it off with a spatula edge or the spoon handle, rather than just scooping it from the bag. You can add too much flour to recipes by scooping, resulting in a drier baked good!

In a small bowl, whisk together milk, egg, oil and vanilla. Pour over the dry ingredients and stir with a spatula until just combined – do not overmix. Fold in the carrots, coconut and raisins (if you’re adding them).

Spoon into 12 paper-lined or greased muffin cups. Sprinkle with a little extra oats on top for some crunch.

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

I always serve up muffins with softened butter. It’s so much easier to spread and gives the muffins a great richness. If you’re giving these muffins as a gift, add a little container of room temperature butter to the gift basket. I set a little bowl of butter out on the counter to soften while the muffins baked and then took it down with us to the neighbours.

Is there anything nicer  than a warm muffin with butter smeared across it – and a good ol’ cup of tea? Enjoy!