Frontier Muffins
Fuel your day with hearty and wholesome Frontier Muffins—a rustic, flavor-packed treat that brings the charm of the pioneer spirit to your kitchen. These muffins combine the earthy sweetness of grated carrots, the nutty crunch of chopped walnuts, and the tangy burst of dried cranberries, all nestled within a tender, cinnamon-spiced oat and flour base. Lightened with unsweetened applesauce and subtly sweetened with brown sugar, they strike the perfect balance between indulgence and nourishment. Ready in just 35 minutes, these easy-to-make muffins are perfect for breakfast on the go, a mid-afternoon snack, or a comforting addition to your coffee break. Plus, they freeze beautifully, so you can enjoy them whenever the craving strikes. Whip up a batch of these hearty Frontier Muffins and savor the taste of simple, scratch-made goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Rolled oats
- 0.75 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Grated carrot
- 0.5 cup Chopped walnuts
- 0.5 cup Dried cranberries (or raisins)
- 1 large Egg
- 0.75 cup Whole milk
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
Instructions
Preheat your oven to 375°F (190°C), and line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Stir in the grated carrot, chopped walnuts, and dried cranberries to evenly distribute them throughout the dry mixture.
In a separate bowl, whisk together the egg, milk, applesauce, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the bowl with the dry ingredients, and use a spatula to gently fold the ingredients together until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 457.5 g | 166% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 191.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 552 mg | 42% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1826 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
