By Victoria Hart Glavin of Tiny New York Kitchen
This is an excellent recipe and the muffins are very filling. Pack them in your child’s lunchbox, serve for breakfast, or have them on hand for an afternoon snack.
- 12 Ounces Carrot Juice
- 2 Egg Whites
- 3 Tablespoons Olive Oil
- 1 3/4 Cups Unbleached Flour
- 1 Cup Old-Fashioned Rolled Oats
- 1 Cup Chopped Walnuts
- 1/2 Cup Sugar
- 1 Tablespoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Ground Cinnamon1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400 degrees.
Line 18 muffin cups with liners. Set aside.
In a small-size bowl whisk together carrot juice, eggs, and olive oil.
In a medium-size bowl, combine flour, oats, sugar, baking soda, kosher salt, cinnamon, nutmeg, and walnuts.
Add carrot juice mixture to flour mixture. Combine until completely
Spoon batter into muffin cups. Place in oven for 18 minutes until done.
Remove from oven and let cool for 10 minutes before removing from muffin tin.
Serve warm or at room temperature.
Make 18 muffins.
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Total Time: 33 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.