Carrot-Oatmeal Muffins

By Hklbrries

Ingredients

• 2 cups quick rolled oats, uncooked
• 1 1/4 cups buttermilk
• 2 tbsp melted butter, cooled
• 1 tbsp grated orange rind
• 1 egg, beaten
• 1/3 cup brown sugar
• 1/2 cup grated raw carrots
• 2/3 cup grated zucchini, undrained
• 1 cup unsifted all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 6 tbsp sugar
• 4 1/2 tbsp flour
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 3 tbsp butter

Preparation

Step 1

Muffins: Combine oats and buttermilk and let stand for about 1 hour, then add melted butter and orange rind. Combine beaten egg, brown sugar, carrots and undrained zucchini; mix in the oatmeal mixture. Mix flour, baking soda and salt together, then add all at once to oatmeal mixture, stirring just until well moistened. Spoon into buttered muffin tins, filling no more than 2/3 full and sprinkle evenly with the topping. Bake in preheated 375 F oven for 25 to 30 minutes.

Spice Topping: Combine the 6 tbsp sugar and remaining 4 ingredients; mix until uniformly crumbly.