Let me get the recipe out of the way first.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon clove (ground)
1/4 teaspoon nutmeg (ground or fresh grated )
1/4 teaspoon ginger
1 cup oats
2/3 cup brown sugar
1 cup buttermilk or I think sourcream maybe yogurt would work also
1 teaspoon vanilla
6 tablespoons butter (room temp)
2 large carrots grated
Preheat oven to 450F or around 232c
Mix brown sugar and butter until creamy then add the eggs (1 at a time and incorporate each one) then add buttermilk and vanilla continue to mix. Put the dry ingredients in a bowl and whisk to combine . Add carrots to the liquids and mix on low then add the dry ingredients 1/3 at a time. I stirred in the oats last . Spoon into a muffin tin ( I linden mine with the paper inserts ) . Bake for 15-18 min . My oven does not bake evenly so around the 1/2 way mark I rotated the pan so it would cook more evenly . After about 17 min I checked the muffins by inserting a toothpick and it came out clean . I took out of the oven and let sit for 10 min before removing from the pan and let finish cooling .
Now for the idea behind these muffins . I have some leftover carrots and buttermilk . Muffins sounded good so I looked for a recipe no one sounded like what I had in my mind so I cobbled together 4 different recipes and created this one . There are a few tweaks I need to make to it but I will get some input from my wife and daughter and ponder how to do it better next time .
For the 3rd shot . I love the texture in this shot it shows the crumb quite well . I just made a poor decision on the aperture . I should have gone up to f8 or f11 or taken opt B and focus stacked .