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 Carrot-oatmeal muffins

Carrot-Oatmeal Muffins


  • 1 cup quick oats

  • 2 cups unbleached flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3/4 cup dark brown sugar

  • 1 large egg, lightly beaten

  • 1 cup skim milk

  • 1/4 cup vegetable oil

  • 2 carrots, grated

  • 1 cup raisins

  • 1/2 cup walnuts, chopped


Line a regular muffin pan with 12 paper liners. Preheat oven to 400 degrees. In a large bowl, combine oats, flour, baking powder, salt, and sugar. In a small bowl, beat egg lightly. Add milk, vegetable oil, and grated carrots.

Stir wet ingredients into large bowl of dry ingredients. Do not overmix. Stir in raisins and walnuts. Divide batter among 12 muffin cups. Bake 20 to 25 minutes, or until tops are golden brown.

Makes 12 muffins

Each one-muffin serving contains about 266 calories, 6 g protein, 9 g fat (30 percent calories from fat), 18 mg cholesterol, 42 g carbohydrates, 3 g fiber, and 113 mg sodium.