Oatmeal Carrot Muffins

In large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugar, oil, egg whites and orange peel; stir into oat mixture. Combine dry ingredients; stir in to batter until just moistened. Coat muffin cups with non-stick spray or use paper liners. Fill cups 2/3 full. Bake at 400'F for 20-25 minutes of until test done. Makes 10 muffins.


	\| home \| back to Muffins \| Oatmeal Carrot Muffins 1 c rolled oats 1/2 c raisins 1 c skim milk 1/2 c shredded carrot 1/2 c sugar 1/2 c brown sugar 1/4 c oil 2 egg whites 1 tsp grated orange peel 1/2 c flour 1/2 c wheat flour 1 Tbls baking powder 1/2 tsp baking soda In large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugar, oil, egg whites and orange peel; stir into oat mixture. Combine dry ingredients; stir in to batter until just moistened. Coat muffin cups with non-stick spray or use paper liners. Fill cups 2/3 full. Bake at 400'F for 20-25 minutes of until test done. Makes 10 muffins. Recipe featured in Bread Daily on 12/18/01.