Carrot-Oat Muffins

Carrot-Oat Muffins

Mmm! Soymilk, oats, whole wheat flour and carrots set these delicious muffins apart.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

12

muffins

Topping
1
tablespoon old-fashioned or quick-cooking oats
1
tablespoon granulated sugar
1/4
teaspoon ground cinnamon
Muffins
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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Grease only the bottoms of muffin cups for muffins with rounded tops and no ledges, or use paper baking cups for reliable shapes and easy cleanup.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 150
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 230mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.