Recipes

CARROT CAKE MUFFINS

These muffins have all the wonderful flavors of carrot cake.  They are moist as can be due to the grated carrots and healthy as can be due to the use of Oat Flour instead of white flour.

Prep Time:  15 minutes       Cook Time:  20 minutes      Servings:  14 muffins

Ingredients:

1 ½ cup of Creative Oats Oat Flour
1 cup turbinado sugar (or your sugar of choice)
½ teaspoon Cinnamon
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
½ cup Vegetable Oil
1/3 cup Brown Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
2 cups Freshly Grated Carrots
Optional-1/2 cup coconut, ½ cup chopped walnuts, ½ cup raisins and Cream Cheese Frosting (recipe below)

Directions:

• Preheat oven to 350 degrees and line muffin tin with paper cupcake liners.
• In a medium bowl whisk together Creative Oats Oat Flour, sugar, cinnamon, baking soda, baking powder and salt.
• In a large bowl, combine oil, brown sugar, eggs, vanilla and mix well.  Stir in grated carrots and any add ins.
• Stir dry ingredients into wet ingredients until completely incorporated.
• Fill muffin liners 2/3 full.
• Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean.
• Cool completely before topping with cream cheese frosting.  Enjoy!!!

Cream Cheese Frosting Recipe

1/4 cup softened butter
4 oz. softened cream cheese
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon fresh lemon juice
2 cups powdered sugar

Combine butter and cream cheese with a mixer and beat until creamy.  Add vanilla, lemon and salt.  With mixer on low, gradually add powdered sugar until completely combined.

BLUEBERRY & LEMON SCONES

A wonderful and healthy combination of flavors to enjoy with your morning coffee or tea.

Prep Time:  10 minutes       Cook Time:  20 minutes      Servings:  10 scones

Ingredients:

2 cups Creative Oats Oat Flour
½ teaspoon salt
¼ cup turbinado sugar (or sugar of your choice)
1 tablespoon baking powder
6 tablespoons butter, cold and cut into pieces
2 large eggs, beaten
1/3 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup fresh blueberries

Directions:

• Preheat oven to 375 degrees.  Mix Creative Oats Flour with salt, sugar and baking powder.  Use fingers to work the cold butter into dry ingredients.
• Stir the eggs, yogurt (or sour cream), vanilla extract and lemon zest together.  Add to the dry ingredients and stir just until combined.  Stir in the blueberries.
• Flour counter and hands with Creative Oats Flour.  Place dough on to counter and pat into a 1 inch thickness and cut into 10 triangular scones. Place on a well greased or parchment line cookie sheet.  Brush scone with melted butter and sprinkle with sugar.
• Bake for 20 minutes or until lightly brown.  Enjoy!!!