Ingredients
1 Cup Buttermilk
1 Cup Quick Cooking Oats
1 Beaten Egg
1/3 C Melted Butter
1 Teaspoon Vanilla
2 Tablespoons Orange Juice (or 1 Tsp Orange Extract)
1 C Whole Wheat Flour
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 C Brown Sugar
1 Cup Finely Grated Carrot
Grated rind of 1 Orange
Preparation
Preheat oven to 375 and grease a muffin tin. Pour the buttermilk over the oats. Combine all the remaining dry ingredients, then combine all the remaining wet ingredients. Mix until just combined: batter will be lumpy. Fill tins 2/3 full and bake for 18-22 minutes until golden brown.
Batter can also be divided evenly between all 12 tins to make 12 larger muffins.
