5:00 am.
The time I woke up this morning. My husband, who rolled out of bed at 4:30 am, was already at work and my daughter, Aanya who usually wakes up around 6:30 was up well before 6:00am.
Yes, we are one silly family who are early risers...
But there is one good thing about rising before the sun. You get things done. By the time, the sun was starting to peek through the window, I had already made lunches and these Carrot Oat Muffins for breakfast.
My kitchen was warm and filled with scent of cinnamon, a load of laundry was freshly dried and dishes from morning baking were done. And having spice filled muffins bursting with carrots and oats were a very nice change of pace this cold morning. My family was surprised and we all for a change had breakfast together on a weekday.
And now for the recipe, for those who are interested :)
Yield: 12 Muffins, Prep time: 10 min, Cook time: 20 min
Ingredients
1 1/2 cups coarsely grated carrots
3/4 cup granulated sugar
1/3 cup canola oil
1 egg
1 cup all purpose flour
1/2 cup rolled oats
1/2 tsp baking soda
1/4 tsp baking power
1/2 tsp salt
1/2 tsp cinnamon
Directions
The time I woke up this morning. My husband, who rolled out of bed at 4:30 am, was already at work and my daughter, Aanya who usually wakes up around 6:30 was up well before 6:00am.
Yes, we are one silly family who are early risers...
But there is one good thing about rising before the sun. You get things done. By the time, the sun was starting to peek through the window, I had already made lunches and these Carrot Oat Muffins for breakfast.
My kitchen was warm and filled with scent of cinnamon, a load of laundry was freshly dried and dishes from morning baking were done. And having spice filled muffins bursting with carrots and oats were a very nice change of pace this cold morning. My family was surprised and we all for a change had breakfast together on a weekday.
 |
| Muffin with plain cream cheese |
And now for the recipe, for those who are interested :)
Yield: 12 Muffins, Prep time: 10 min, Cook time: 20 min
Ingredients
1 1/2 cups coarsely grated carrots
3/4 cup granulated sugar
1/3 cup canola oil
1 egg
1 cup all purpose flour
1/2 cup rolled oats
1/2 tsp baking soda
1/4 tsp baking power
1/2 tsp salt
1/2 tsp cinnamon
Directions
Preheat oven to 350°. Prepare a muffin pan by lining with cupcake liner.
In the bowl of a food processor, add the carrots, both sugars, canola oil and egg, and process until just combined. In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon and baking powder. Add the carrot mixture to the flour and mix until combined.
Divide the batter evenly in the muffin pan.
Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
In the bowl of a food processor, add the carrots, both sugars, canola oil and egg, and process until just combined. In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon and baking powder. Add the carrot mixture to the flour and mix until combined.
Divide the batter evenly in the muffin pan.
Bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
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