Oatmeal Carrot Muffins
1 cup quick cooking oats (not instant)
1 cup buttermilk
1 egg beaten
1/3 cup melted butter
1/2 cup brown sugar
1 cup fine shredded carrots
1 teaspoon vanilla
1 teaspoon grated orange rind
1 cup flour (white or wheat)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Pour buttermilk over oats in bowl. Add beaten egg, melted butter, sugar,
carrots, vanilla and orange rind. Mix thoroughly.
Combine flour, baking powder, baking soda, and salt. Mix. Add
to oat mixture, stirring until just moistened. If desired, add raisins and
Fill greased muffin cups 3/4 full.
Bake at 375ºF for 15-20 minutes.
Country Cookbook Vol III