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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.