I eat cole slaw for breakfast. Go ahead, judge me. I wash it down with a Pepsi. It’s the breakfast of champions, really. DJ is like me with weird breakfast requests – he loves carrots. For breakfast. He is my child.
So what is better than finding a portable breakfast that is easily packed up and taken along. With my little man in mind, I searched for a breakfast that would combine two of his favorite things – muffins and carrots.
1-1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon or ginger
1/4 tsp salt
1 cup milk
1/4 cup vegetable oil
1 tsp vanilla1 carrot, grated
1/2 cup chopped walnuts, (optional)
In large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
In separate bowl, whisk together milk, egg, oil and vanilla; pour over dry ingredients. Sprinkle with carrot, and walnuts (if using); stir just until dry ingredients are moistened. Spoon into 12 paper-lined or greased muffin cups.
Bake in center of 375°F oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely.
Source: Canadian Living