Low-fat carrot muffin

Low Fat Carrot muffin

from Ellen's kitchen, with thanks to the San Francisco Chronicle and Narsai David

Ingredients:
  • 1 cup oatmeal
  • 1/2 cup oat or wheat bran
  • 1 cup flour
  • 1 tbs baking powder
  • 1 tsp cinnamon
  • 1/3 cup brown sugar
  • 4 tbs raisins
  • 3 egg whites
  • 1 cup nonfat milk
  • 1 carrot, shredded (could substitute small apple or medium zucchini)
Instructions:

Preheat:
  • oven to 400 and spray muffin tin with nonstick spray.
Measure:
  • dry ingredients and raisins into mixer bowl.
In separate bowl:
  • mix egg whites, milk, and carrot, and pour over dry ingredients.  Stir until just blended.
Evenly:
  • divide batter among muffin cups (I find that this recipe makes 9 muffins).
Bake:
  • 20-25 minutes or until nicely browned.  Done when toothpick comes out clean.  

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