from Out of Nova Scotia Gardens
This recipe was sent to me some years ago by regional home economist Gail Keddy, when the Nova Scotia Department of Agriculture and Marketing still had a home economics section. I include it not only because the muffins are delicious, and show off the versatility of carrots, but as a token of appreciation for all the help I received from the Department over my years as a food writer.
Ingredients
¼ cup (50 mL) butter or margarine
1 egg
¾ cup (175 mL) pure maple syrup
1 cup (250 mL) milk
1 cup (250 mL) grated carrot
1 cup (250 mL) quick-cooking rolled oats
1 ¼ cups (300 mL) flour
1 tablespoon (15 mL) baking powder
½ teaspoon (2 mL) allspice
½ teaspoon (2 mL) salt
Directions
Preheat the oven to 400F (200C). Grease a twelve-cup muffin pan.
Beat together the butter or margarine, egg and maple syrup in a large bowl. Add the milk, grated carrot and rolled oats, and stir to blend well.
Combine the flour, baking powder, allspice and salt. Add to the wet ingredients, stirring until just mixed.
Fill the muffin cups three-quarters full and bake for 20-30 minutes.
Makes 12 medium-sized cupcakes.
Nada’s Tips & Tricks: The family loved these muffins…a little slather of butter on a warm muffin, pairs perfectly with your morning coffee! If you like a little moisture and sweetness, add crushed pineapple. Fancy it up with a cream cheese topping and garnish with chopped walnuts/pecans or shaved carrots.
Contents and images used with permission by Nimbus Publishing. https://nimbus.ca/store/out-of-nova-scotia-gardens.html
