Oatmeal Carrot Muffins Recipe

By Site Admin

Ingredients
  • 1 cup(s) buttermilk, low-fat

  • 1 cup(s) oats, quick-cooking or oldlfashioned

  • 1/2 cup(s) carrot(s), coarsely grated

  • 1/4 cup(s) sugar, brown

  • 1/4 cup(s) margarine

  • 1/4 cup(s) egg substitute

  • 1 cup(s) flour, all-purpose

  • 1/4 cup(s) sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 cup(s) raisins

Directions
  1. In large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or refrigerate overnight.

  2. Cream together brown sugar, margarine or oil, and egg; stir into oat mixture and add carrots.

  3. Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just until moistened, then add raisins.

  4. Spoon into muffin cups coated with nonstick cooking spray, filling almost to the top. Bake at 400 degrees F. for 20-25 minutes.

  5. Let stand 2 minutes before removing from cups.


Nutritional Facts

Servings
12
Calories
151
Saturated Fat
1g
Sodium
309mg
Dietary Fiber
1g
Total Fat
3g
Carbs
27g
Cholesterol
1mg
Protein
4g
Exchanges
Fruit: 1
Starch
1
Fat
0.5
Carb Choices
2

breakfast baked muffins low saturated fat