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Oatmeal Carrot Muffins Recipe

Photo by: Taste of Home

For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.—Jane Richter, Pompano Beach, Florida

This recipe is:

Healthy

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10 Servings
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

1 cup old-fashioned oats
1/2 cup raisins
1 cup fat-free milk
1/2 cup shredded carrot
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 teaspoon grated orange peel
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 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 cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 10 muffins.

Nutrition Facts: One muffin equals 227 calories, 6 g fat (0 saturated fat), trace cholesterol, 184 mg sodium, 40 g carbohydrate, 0 fiber, 7 g protein.

Oatmeal Carrot Muffins published in Country Woman May/June 1995, p36

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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