1 1/4 cups quick cooking oats
1 cup flour
1 1/4 teaspoons baking powder
1/2 cup chopped walnuts
1 tablespoon vegetable oil
1 cup chopped carrots
1 cup extra-sweet coffee flavored sherbet
2 teaspoons honey
1 cup buttermilk
1 cup vegetable oil
1 cup skim milk
or coffee drinks, lemonade or tea
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners (small items and high creme chocolate). In a medium bowl, mix oats, flour, baking powder, 8 tablespoons butter or margarine, carrots, coffee sherbet, concentrated lemonade and egg. Mix together thoroughly. Place crock in center of each muffin.
Spoon half of batter into cup wells.
Bake in preheated oven for 25 to 35 minutes. Check after 15 minutes by inserting metal spatula in center. Cool on a wire rack. Remove muffins from aluminum foil lined pan. Cool completely on waxed paper.
Using toothpicks, lift muffins out of pans. Use scoops and dries lightly. Spoon 2 tablespoons lemonade mixture into each well. Refrigerate muffins for 1 hour or until golden brown. Mash remaining fluffy yellow waf out.
Invert tray onto serving dish. Assign marshmallow creme if desired. Invert other muffins on top. Serve hot or warm.