A bit ago I was reading a website about how to make food for children who are selective about what they eat. One suggestion for lunch boxes was to make vegetable muffins. So I thought I would experiment with my tried and true muffin recipe and see if I could make a vegetable muffin my child will eat. The first result was this muffin, a carrot apple oatmeal muffin with butterscotch and white chocolate chips. It was a great muffin but sadly, not a success in that my boy wouldn’t even touch it. Not a bit. Despite sharing with his friend and his friend’s family (who loved it), he wouldn’t touch it.
But as everyone else liked it, here is the recipe.
Carrot Apple Oatmeal Muffins (with surprises) – adapted from Nigella’s Banana Butterscotch Muffins
125 mL vegetable oil
1 c grated carrot
½ c unsweetened apple sauce (or 1 mashed banana)
1 c oatmeal flakes (not the instant kind)
¾ c all purpose flour (the flour and oats together should weigh 250 g)
80 g brown sugar
1 tsp salt
1 tsp baking powder
½ tsp baking powder
One handful each of butterscotch and white chocolate chips (optional)
Preheat the oven to 400 deg F.
In a small jug, add the oil and eggs together and mix well. In a mixing bowl, combine the oats, flour, sugar, salt, baking powder and baking soda and whisk until mixed. Add the oil and eggs to the flour mixture and the carrot and applesauce and mix until combined. Mix the chips in until they are somewhat evenly distributed through the batter. Scoop the batter into greased (or papered) muffin tins and bake for 20 minutes, or until golden brown and the tops of the muffins bounce back when pressed. Makes 12 muffins.