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Carrot, Date & Pecan Spice Muffins
The perfect winter muffin - hearty, tender, with bursts of sweetness, thanks to the dates.
Course
Breakfast & Brunch
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
resting time
1
hour
hour
Total Time
27
minutes
minutes
Servings
9
muffins
Calories
247
kcal
Author
Aimee
Ingredients
1
cup
milk
1
teaspoon
white vinegar
1
cup
rolled oats
1
large egg
room temperature
1/4
cup
light brown sugar
or turbinado
1/2
cup
unsalted butter
melted and cooled slightly
1
cup
all-purpose flour
plus 2 Tablespoons
1/4
teaspoon
salt
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
nutmeg
freshly ground
1/2
teaspoon
cinnamon
freshly ground
3/4
cup
grated carrots
1/2
cup
chopped dates
1/4
cup
chopped pecans
Instructions
Combine milk, vinegar and oats in a large bowl and let stand for one hour.
Preheat the oven to 375°F and place the oven rack in the centre of the oven. Grease a muffin tin and line with 9 cupcake papers.
Crack the egg into the oat and milk mixture; add sugar and mix to combine. Stir in melted butter.
Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda and spices. GENTLY fold into batter, taking care not to over mix.
Sprinkle in the grated carrot, dates and pecans. Fold the add-ins into the batter with a few strokes as possible.
Using a large ice cream scoop, scoop batter into muffin papers. Top with a few raw rolled oats and a sprinkling of turbinado.
Place muffins on the centre rack of the oven. Bake until light brown and tops spring back when gently touched, about 12-14 minutes.
Remove muffins from oven and cool in tins for 5 minutes. Lift out and cool on a wire rack. Enjoy warm.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
48
mg
|
Sodium:
155
mg
|
Potassium:
189
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
2165
IU
|
Vitamin C:
0.7
mg
|
Calcium:
73
mg
|
Iron:
1.3
mg