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Carrot-Oat Muffins
Carrot-Oat Muffins
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Prep Time:
15 minutes
Total Time:
35 minutes
Delicious muffins made with soymilk, oats, whole wheat flour, and carrots for a unique twist.
Ingredients:
  • 1 tablespoon old-fashioned or quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup old-fashioned or quick-cooking oats
  • 1 cup soymilk
  • 1/4 cup fat-free egg product
  • 1/3 cup packed brown sugar
  • 1/4 cup canola or vegetable oil
  • 1 medium carrot, finely shredded (3/4 cup)
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup Gold Medal™ whole wheat flour
  • 1/2 cup raisins, if desired
  • 1 teaspoon baking soda
Instructions:
  • Preheat the oven to 400°F and generously grease only the bottoms of 12 regular-size muffin cups with shortening or cooking spray.
  • Combine topping ingredients in a small bowl and set aside.
  • Combine 1/2 cup oats and soymilk in a large bowl using a fork; allow to rest for 5 minutes. Mix in egg product, brown sugar, oil, vanilla, and carrot. Add flours, raisins, baking soda, cinnamon, and salt; gently stir until just combined. Spoon batter equally into muffin cups (filling 3/4 full) and sprinkle topping over each cup.
  • Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Remove from pan and transfer to a cooling rack. Serve warm.

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