Lemon Ginger Oat Carrot Muffins
1 1/2 c flour
1/2 c rolled oats
2/3 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs, fork-beaten
3/4 c sour milk* or buttermilk
1/3 c Vinesation Eureka Lemon Olive Oil
1/2 tsp vanilla extract
1.5 c grated carrots
2 tsp finely chopped ginger root
*To make sour milk: add 3/4 tbsp of lemon juice or white vinegar to measuring cup. Fill with milk to 3/4 line. Let sit for 5 minutes.
Mix first eight ingredients together. Combine next four ingredients in medium bowl and then add to dry mixture. Mix until just combined. Add carrot and ginger, mix in. Don’t over mix.
Fill 12 greased (or use paper/silicone muffin papers) muffin cups 3/4 full. Bake at 375℉ for 20 minutes or until inserted toothpick comes out clean. Let stand for 5 minutes before removing from muffin tin.