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Oatmeal Carrot Muffins

Oatmeal Carrot Muffins
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
10 ServingsPrep: 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,
© Taste of Home 2013

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Oatmeal Carrot Muffins (continued)

Nutrition Facts: 6 g fat (0 saturated fat), trace cholesterol, 184 mg sodium, 40 g carbohydrate, 0 fiber, 7 g protein.
© Taste of Home 2013