In the Tea by The Sea series, not only does pastry-chef Lily Roberts work hard in Tea by the Sea, her Cape Cod afternoon tea room, but she also makes the breakfasts at Victoria-on-Sea, her grandmother’s B&B.
Muffins are always popular
at the B&B and Lily can easily whip up extra batches when she has time and
freeze them until needed. Sometimes the extra
baking comes in handy when the police pay a call.
This recipe is one of
the ones included in the latest book in the series, Bubble, Bubble Tea & Trouble.
Muffins with Carrot, Oats, and Walnuts
Makes 12 muffins
Ingredients
- 1 1/2 cup all-purpose
flour
- 1 cup quick-cooking
rolled oats
- 1/2 cup packed brown
sugar
- 1 tablespoon baking
powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 large or 2 small carrots
, grated
- 1/2 cup chopped walnuts
Method
1.
Preheat
oven to 375°F
2.
In large bowl, whisk together flour, rolled oats,
brown sugar, baking powder, cinnamon and salt.
3.
In
separate bowl, whisk together milk, egg, oil and vanilla; pour over dry
ingredients. Sprinkle with carrot, and walnuts; stir just until dry ingredients
are moistened. Spoon into 12 paper-lined or greased muffin cups.
4.
Bake
in centre of oven for about 20 minutes Let cool in pan on rack for 5 minutes.
Transfer to racks; let cool.
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Now Available: Bubble, Bubble Tea
& Trouble, the Seventh Tea by the Sea mystery from Kensington Publishing.
Coming September 6: 'Tis the Season to be Scary, A Year-Round Christmas mystery
