vrijdag 22 november 2013

Carrot Cake Muffins (Kopie)

•1 3/4 cup rolled oats
•1 cup unbleached flour
•1/2 cup sugar
•1 Tbsp baking powder
•1/4 tsp nutmeg
•1-1/3 cups carrots, grated
•1 cup zucchini, grated
•2/3 cup skim milk
•3 tablespoons fat-free sour cream
•2 egg whites, beaten
•1/2 cup raisins (optional)

Preheat oven to 350 F. Mix together oats, flour, sugar, baking powder, and nutmeg in one bowl. In a separate container, combine carrots, zucchini, milk, sour cream, and egg whites. Stir wet and dry ingredients just until moistened. Add raisins, if desired. Fill prepared muffin cups almost to the top with batter. Bake 20-25 minutes, or until golden.

Makes 12 muffins

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