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Serves: 12
Print this Recipe
Serving Size: 1 muffin
1 cup buttermilk (dry mix or fresh)
1 cup rolled oats
1/2 cup carrots, grated
1/4 cup brown sugar
1/4 cup reduced-calorie corn oil margarine
1/4 cup egg substitute
1 cup flour
1/4 cup sugar (artificial sweetener, if desired)
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon baking soda
1/2 cup raisins
1. In a large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or refrigerate overnight.
2. Cream together brown sugar, margarine, and egg; stir into oat mixture and add carrots
3. Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just until moistened, then add raisins.
4. Spoon into muffin cups coated with nonstick vegetabel cooking spray, filling almost to the top. Bake at 400 degrees for 20-25 minutes.
5. Let stand 2 minutes before removing from cups.
* For occasional use only, due to sugar content, if sugar is used.
With 1/4 cup sugar:
EXCHANGES
Starch/Bread 1
Fruit 1
Fat 1/2
NUTRITION FACTS
Calories 151
Carbohydrate 27 grams
Protein 4 grams
Fat 3 gram
Saturated fat 1 gram
Cholesterol 1 milligrams
Fiber 1 Grams
Sodium 309 milligrams(Without added salt 213 milligrams)
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