Carrot-Oat Muffins

 

1

tablespoon old-fashioned or quick-cooking oats

1

tablespoon granulated sugar

1/4

teaspoon ground cinnamon

1/2

cup old-fashioned or quick-cooking oats

1

cup soymilk

1/4

cup fat-free egg product

1/3

cup packed brown sugar

1/4

cup canola or vegetable oil

1

teaspoon vanilla

1

medium carrot, finely shredded (3/4 cup)

3/4

cup Gold Medal® all-purpose flour

3/4

cup Gold Medal® whole wheat flour

1/2

cup raisins, if desired

1

teaspoon baking soda

1

teaspoon ground cinnamon

1/2

teaspoon salt

• 1 Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray.
• 2 In small bowl, mix topping ingredients; set aside.
• 3 In large bowl, mix 1/2 cup oats and the soymilk with fork; let stand 5 minutes. Stir in egg product, brown sugar, oil, vanilla and carrot. Add flours, raisins, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle topping over batter in each cup.
• 4 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.