My stepdaughter is visiting this weekend.  She was telling me a funny story Friday night about how her mom never bakes for her but bakes muffins for their dog.  Who knew dogs ate muffins?  Anyway, she was telling me how her mom only baked muffins for her once – the day after my stepdaughter went home telling stories of how her dad and I made muffins for her.

The story reminded me that I hadn’t baked muffins in a while so I whipped up a batch today for her rugby game.  Made enough so that all the girls on the team could have a healthy snack that packed a punch.  And of course, this being the Accidental Kitchen, I had to throw in random ingredients just to put a new twist on the traditional oatmeal muffin.

Not The Dog’s Oatmeal Muffins

1 cup milk
1 cup quick cooking oats
1 whole egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 whole carrots, peeled and grated
a handful golden currants
2 tablespoons natural chunky peanut butter
a handful carob chips
1/2 whole apple, peeled and chopped finely
a handful raw pumpkin seeds, chopped

Preheat oven to 425 degrees F.  Line muffin tray with with paper muffin liners.  In a small bowl, combine milk and oats; let soak for 15 minutes.  In a separate bowl, beat together egg and oil.  Stir in oatmeal mixture.  In a third bowl, sift flour, sugar, baking powder and salt.  Stir flour mixture into wet ingredients until combined.  Add remaining ingredients and stir until just combined.  Spoon batter into muffin cups until 2/3 full.  Bake for 20 to 25 minutes or until a toothpick inserted into center of muffin comes out clean.