Oatmeal carrot muffins
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oats -- old-fashioned |
| ½ | cup | Raisins |
| 1 | cup | Skim milk |
| ½ | cup | Shredded carrots |
| ½ | cup | Sugar |
| ½ | cup | Packed brown sugar |
| ¼ | cup | Vegetable oil |
| 2 | eaches | Egg whites |
| 1 | teaspoon | Orange peel -- grated |
| ½ | cup | All-purpose flour |
| ½ | cup | Whole wheat flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Baking soda |
Directions
In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange peel; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with non-stick cooking spray or use paper liners; fill cups two-thirds full. Bake at 400 deg. for 20 to 25 min. or until muffins test done. Cool in pan 10 min. before removing. Yield: 10 Muffins.
Mutritional Information: One muffin equals 227 calories, 184 mg sodium, trace cholesterol, 40 gm carbohydrate, 7 gm protein, 6 gm fat.
Recipe By : Country Woman
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