Carrot Zucchini Muffins 2 c. all-purpose flour 1 c. rolled oats 3/4 c. packed brown sugar 3 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 2/3 c. skim milk 3 tbsp oil 2 egg whites 1 c. finely shredded carrots 1/2 c. shredded zucchini
Heat oven to dg400. Spray 12 muffin tin cups with cooking spray, or line muffin tin cups with paper liners and spray liners with cooking spray. In large bowl combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well. In small bowl combine milk, oil and egg whites; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. Spoon batter evenly into muffin tin cups. Bake for 16 to 21 minutes or until muffins are golden brown and test done. Immediately remove from pan. Serve warm. Source: "Pillsbury Fast and Healthy Cookbook 350 Easy Recipes for Every Day" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
