Oatmeal Carrot Muffins*


Serves: 12
Total Calories: 160

Ingredients

1 cup buttermilk (dry mix or fresh)
1 cup rolled oats
1/2 cup carrot, 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

Directions:

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 vegetable cooking spray, filling almost to the top. Bake at 400°F for 20-25 minutes.

5. Let stand 2 minutes before removing from cups.

EXCHANGES - With 1/4 cup sugar:
1 Starch/Bread
1 Fruit
1 Fat

NUTRITION FACTS
Calories 151
Total Fat 3 grams
Saturated Fat 1 gram
Cholesterol 1 milligram
Sodium 309 milligrams (without added salt 213 milligrams)
Total Carbohydrate 27 grams
Dietary Fiber 1 gram
Protein 4 grams

Nutritional Facts:

Serves: 12
Total Calories: 160
Calories from Fat: 46

This Oatmeal Carrot Muffins* recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.




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