Orange & Carrot Muffins

• 1 Cup Buttermilk
• 1 Cup Quick Cooking Oats
• 1 Beaten Egg
• 1/3 C Melted Butter
• 1 Teaspoon Vanilla
• 2 Tablespoons Orange Juice (or 1 Tsp Orange Extract)
• 1 C Whole Wheat Flour
• 1 Teaspoon Baking Soda
• 2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 1/2 C Brown Sugar
• 1 Cup Finely Grated Carrot
• Grated rind of 1 Orange

1. Preheat oven to 375 and grease a muffin tin. Pour the buttermilk over the oats. Combine all the remaining dry ingredients, then combine all the remaining wet ingredients. Mix until just combined: batter will be lumpy. Fill tins 2/3 full and bake for 18-22 minutes until golden brown.
2. Batter can also be divided evenly between all 12 tins to make 12 larger muffins.

buttermilk, oats, egg, butter, vanilla, orange juice, whole wheat flour, baking soda, baking powder, salt, brown sugar, carrot, orange

Taken from www.epicurious.com/recipes/member/views/orange-carrot-muffins-50125464 (may not work)