Oil & Vinegar, the one-stop shop for gourmet cooking products, provides this Carrot Orange Breakfast Muffins recipe. They’re quick and easy to make and will get your day off to a great start. Using their Carrot Ketch’up requires no grating or peeling, turning a quick recipe into an even quicker recipe and leaving more time for another cup of coffee (or tea).
Oil & Vinegar has locations across the U.S., and shoppers can pick up products at their local store or order online.
- 2 Cups flour
- 1 Cup oatmeal
- 1 Tablespoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Teaspoon cinnamon
- 1/2 Teaspoon cardamom
- 2 eggs
- 3/4 Cups plain yogurt
- 1/2 Cup ketchup, such as Carrot Ketch’up
- 1/2 Cup walnut oil
- 1/2 Cup honey
- 1/2 Cup orange juice
- 1 Tablespoon orange zest
- 1/3 Cup chopped walnuts
Heat oven to 375 degrees F.
Prepare standard size muffin tin with paper liners or by coating with a cooking spray.
In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and cardamom.
Combine eggs, yogurt, Carrot Ketch’up, oil, honey, and orange juice in a bowl and whisk to combine thoroughly.
In a quart measuring bowl, combine eggs, yogurt, oil, honey, orange juice, and orange zest. Whisk to combine.
Add the dry ingredients to the wet and stir to combine.
Add nuts and fold into batter, being careful not to over blend.
Allow batter to rest for 10 minutes.
Pour batter into the prepared muffing tin filling each well to 3/4 full.
Bake 20 to 25 minutes until a skewer stuck through the middle comes out clean.