Oatmeal Carrot Muffins
Number of Servings: 12
Serving Size: 1 muffin
1 cup low-fat (1%) buttermilk
1 cup quick-cooking or old-fashioned rolled oats
1/2 cup carrot,coarsely grated
1/4 cup brown sugar
1/4 cup reduced-calorie corn oil
1/4 cup egg substitute
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup raisins
In large bowl, pour buttermilk over oats; stir to mix. Cover and let stand
for 2 hours or refrigerate overnight. Cream together brown sugar,
margarine or oil, and egg; stir into oat mixture and add carrots. Sift
together flour, sugar, baking powder, salt and baking soda. Stir into
batter just until moistened, then add raisins. Spoon into muffin cups
coated with nonstick cooking spray, filling almost to the top. Bake at 400
degrees F. for 20-25 minutes. Let stand 2 minutes before removing from
cups.
Exchanges Per Serving 1 Starch 1 Fruit 1/2 Fat
Amount per serving
Calories 151; Calories From Fat 27;Total Fat 3 g; Saturated Fat 1 g
Cholestrol 1 mg;Sodium 309 mg;Total Carbohydrate 27 g; Dietary Fiber 1
g
Sugars;Protein 4 g
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