Carrot Oatmeal Muffins

I thought I'd share this great recipe, loaded with flavour, nutrients and energy. Great as a breakfast or a healthy snack!


Carrot Oatmeal Muffins
Yield: 12

Start the day off right with these muffins loaded with oatmeal, whole wheat flour, carrot and low in fat - all the stuff that’s good for you and they taste amazing!
Ingredients:

Carrot Oatmeal Muffins

• 1 3/4 cup whole wheat flour, sifted (425 ml)
• 1 cup all-purpose flour, sifted (250 ml)
• 1 tsp pumpkin pie spice (5 ml)
• 2 1/2 tsp baking soda (12 ml)
• 1 tsp salt (5 ml)
• 1 cup old fashioned rolled oats (250 ml)
• 2/3 cup brown sugar (150 ml)
• 1/4 cup dried apricots, chopped (60 ml)
• 1 cup grated carrots (250 ml)
• 1 egg, beaten
• 1/2 cup peach nectar (125 ml)
• 3/4 cup buttermilk (175 ml)
• 1 cup apple juice (250 ml)
• 2 tsp vanilla (10 ml)
• 2 tbsp grapeseed oil (30 ml)
• Apple butter, for serving (optional)

Directions
Preheat oven to 350 degrees F.
Prepare a medium muffin tin by lining with muffin papper or brushing/spraying with oil.
Sift together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and salt into a medium bowl. Add the brown sugar, apricots and carrots. Stir to combine.
Add the egg, peach nectar, buttermilk, apple juice, vanilla and oil to a medium bowl. Whisk until combined. Pour the liquid into the flour mixture ingredients. Stir with a wooden spoon until just combined. Some of the flour may still remain visible. Do not over mix or the muffins will be tough.
Spoon batter evenly into prepared muffin tins. Put in the middle rack of oven. Bake until golden, about 25 minutes. Makes 12 medium sized muffins.

Bored with Breakfast?

Impossible! With so many great ideas, whether they are for a simple, quick breakfast, or a get-together breakfast, these ideas can help you with getting the most out of the most important meal of the day!

There's a book called "Retro Breakfast" and I don't have it on my shelf? I love breakfast, and it's probably one of my favourite meals of the day, seeing as it is so veristile; breakfasts can be sweet (pancakes), savoury (eggs) or a combination of both (eggs, sausage with pancakes)! Certain beakfasts can also be unhealthy, so the question comes to mind; what is a healthy breakfast option?

A healthy breakfast option includes all food groups: grains, fruit & vegetables, milk and meat/alternatives! Opting for a breakfast that can fill you up throughout the day is important, especially if you are busy each morning/afternoon. Having a breakfast such as oatmeal with nuts and fresh fruit can help to fill you up until lunch time. Although eggs and bacon on a daily basis could do some coronary artery blockage, having eggs and bacon for breakfast once in a while can be okay, just use grapeseed oil instead of butter for the eggs, and always drain your bacon. Adding some fruit or vegetables on the side could help too! A grapefruit? Maybe some green peppers with those eggs?

The options are limitless, and if a healthy breakfast is something that you feel you cannot achieve because you are busy in the morning, try preparing some homemade granola one night, and eat it for breakfast with fresh fruit and milk for the rest of the week. A much healthier breakfast than a sugary donut at Tim Hortons, or no breakfast at all!

For more breakfast ideas, click the "breakfast" tag under this post, I will continue to update and add more recipes/ideas as I go along!

The Oatmeal Movement

Lately I've been trying to eat healthier foods that are higher in fibre, lower in sodium, sugar and fats. As a student studying food & nutrition, I've learned that calories aren't necessarily as dangerous as everyone claims them to be. In fact, foods with fewer calories provide less overall energy, and will have you craving for something with sugar to keep your blood sugar in homeostasis. Beware of empty calories though! (Foods with high sugar, fat and sodium) I've started by simply eliminating sugar from my coffee each morning, and having a healthy breakfast. Oatmeal is high in fibre, and keeps you full throughout the morning. Sometimes I can even go without lunch! (Which isn't really reccomended) But the point is, oatmeal is good for you, and can help you loose weight or control your appetite by helping you feel full! However, instant oatmeals should be avoided, especially the pre-packaged ones. They are usually filled with sugar and preservatives, that don't add any nutritional benefits. It's best to buy a package of non-instant oatmeal, it tastes better and has less of the mushy, gooey texture when cooked properly! If you are really interested, here's an informational post I found online about the many health benefits of oatmeal http://nutritiongyan.wordpress.com/2008/06/10/21/

Here are some of my favourite recipes that I like to alternate each day so that I never get bored with my oatmeal! These directions can also be used for cooking oatmeal in the microwave if you're short on time!

Brown Sugar & Cinnamon:

• 1/2 cup non-instant rolled oats


• 1 cup water (I like to start with less and keep adding as it's needed while cooking)


• 1-2 tablespoons brown sugar


• 1 teaspoon ground cinnamon


• pinch of nutmeg (optional)

Tip: If you have a little extra spare time, caramelize diced apple pieces in a teaspoon of sugar, 2 teaspoons of water and a teaspoon cinnamon and add on top of the oatmeal! Tastes just like apple crisp!

Cook oatmeal with water, brown sugar and cinnamon on low heat (stovetop) for about 8 minutes. Cooking with the brown sugar and cinnamon helps the oatmeal get infused with flavour and also caramelizes the sugar for a better flavour! Cook just until oats are soft (but not mushy) Add milk if you like!

Nuts & Raisins:

• 1/2 cup non-instant rolled oats


• 1 cup water (I like to start with less and keep adding as it's needed while cooking)


• 2-3 tablespoons toasted & chopped walnuts, hazelnuts, and almonds (other nuts can be used!)


• 2-3 tablespoons raisins, crasins, and/or dried fruit


• 1 teaspoon ground cinnamon (optional)


• 1/2 teaspoon honey or brown sugar (to sweeten, optional)
  

Cook oatmeal with water, brown sugar/honey (if using) and cinnamon on low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the toppings and a little milk if you like!

Honey Granola & Blueberry

• 1/2 cup non-instant rolled oats


• 1 cup water (I like to start with less and keep adding as it's needed while cooking)


• 1 tablespoon honey


• 3 tablespoons fresh blueberries


• 1/4 cup flavoured/unflavoured granola
  
  Cook oatmeal with water, honey low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the granola and blueberries on top and a little milk if you like!
  

Bananas & Oats

• 1/2 cup non-instant rolled oats
• 1 cup water (I like to start with less and keep adding as it's needed while cooking)
• 1 ripe banana (sliced)
• 1 tablespoon honey (optional)
• 1 teaspoon cinnamon
  
• Cook oatmeal with water, honey and cinnamon low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the banana slices and a little milk if you like!

Vanilla Cherry Oatmeal

• 1/2 cup non-instant rolled oats


• 1 cup water


• 1/2 teaspoon pure vanilla extract


• 3 tablespoons dried cherries, or 5-6 fresh, pitted & sliced cherries


• 1 teaspoon vanilla sugar (optional)

Cook oatmeal with water, vanilla sugar and vanilla extract low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the cherries and a little milk if you like!

Cinnamon Dolce Oatmeal (Inspired by Starbucks Cinnamon Dolce Latte) However, a much healthier version, ofcourse!

• 1/2 cup non-instant rolled oats


• 1 cup water


• 2-3 tablespoons cinnamon sugar (mix equal parts of ground cinnamon and granulated sugar)


• 2 teaspoons brown sugar


• 1/4 teaspoon maple extract (rum can be substituted)


• 1/4 cup steamed milk (optional)

Cook oatmeal with water, cinnamon sugar, brown sugar and maple extract on low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add steamed milk, scooping the foam away, then place the foam/froth of the steamed milk on top. Sprinkle with left over cinnamon sugar if you like.

Maple Walnut Oatmeal

• 1/2 cup non-instant rolled oats


• 1 cup water


• 2 tablespoons maple syrup


• 1/2 teaspoon maple extract (optional)


• 3 tablespoons walnuts - toasted and chopped

Cook oatmeal with water, maple syrup and maple extract on low heat (stovetop) for about 8 minutes. Cook just until oats are soft (but not mushy) Add the walnuts on top and a little milk if you like!