| Carrot Zucchini Muffins
1 3/4 cups of Quakers Oats, quick or old fashioned, uncooked
1 cup of all purpose flour
1/2 cup of firmly packed brown sugar
1 tablespoon of baking powder
1/4 teaspoon of ground nutmeg
1 cup of shredded carrots, about 2 large
1/2 cup of shredded zucchini, about 1 medium
2/3 cup of skim milk
3 tablespoons of vegetable oil
2 egg whites, slightly beaten
1/4 cup of Quaker Oats, quick or old fashioned, uncooked
1 tablespoon of chopped nuts
1 tablespoon of margarine, melted |
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Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine 1 3/4 cups oats, flour, brown sugar, baking powder and nutmeg. Add carrots, zucchini, milk, oil and egg whites, mixing just until moistened. Fill muffin cups almost full. Combine remaining ingredients, sprinkle evenly over batter. Bake 20 - 25 minutes or until golden brown. Serve warm Makes 12 muffins
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