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Carrot-Oat Muffins

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

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( 4 Ratings)

4 Ratings

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Prep Time 15 min
Total Time 35 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 150
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 230mg; 230%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

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.

REVIEWS & COMMENTS

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Posted 10/18/2009 1:13:20 PM REPORT ABUSE martysmom said:

Rating:

I had shredded carrots that needed to be used so I adapted this recipe to what I had on hand. Regular 2% milk, crushed pineapple instead of raisins; next time I'll add more than 1/2 cup of pineapple. You will have more than enough mix for 12 muffins. No problem to make a little cake with the rest. My 8 year old ate it up.

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