Carrot-Oat Muffins

  • Prep 15 min
  • Total 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

Steps

  • 1
    Heat oven to 400°F. 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.

  • 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 Facts

Serving Size: 1 Muffin
Calories
150
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
105mg
3%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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