Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour or whole wheat pastry flour
  • 3/4 cup firmly packed dark brown sugar (light works too)
  • 1 tablespoon poppy seeds*
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 5 tablespoons olive oil (can also use melted coconut oil or butter)
  • 1 tablespoon firmly packed orange zest
  • 2 cups shredded carrots** ((about 3 to 4 large carrots))
  • 3/4 cup low-fat buttermilk
  • 2 tablespoons cream cheese (softened)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 teaspoons milk (to thin)

Instruction

  • Preheat the oven to 425 degrees F. and prepare a 12-cup muffin pan with paper baking cups or spray with nonstick cooking spray.
  • In a large bowl, whisk together flour, brown sugar, poppy seeds, baking powder, baking soda, and salt.
  • Stir in eggs, olive oil, and orange zest without over-mixing. Fold in shredded carrots and buttermilk.
  • Evenly, spoon batter into the muffin pan cups, filling two-thirds full. Bake muffins for 5 minutes at 425 degrees F. and then without opening the oven, reduce heat to 350 degrees F. and continue baking muffins for about 12 to 14 more minutes or until golden brown and toothpick inserted comes out clean. Allow muffins to cool completely on a wire rack.
  • To make the cream cheese icing: in a small bowl, mix together the cream cheese, powdered sugar, vanilla extract and milk. Drizzle over the oatmeal muffins.