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Carrot-Zucchini Muffins
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Prep Time:
10 minutes
Total Time:
30 minutes
Try these hearty oat, carrot, and zucchini muffins for a wholesome snack from Betty Crocker's Heart Healthy Cookbook.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup quick-cooking or old-fashioned oats
  • 3/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup fat-free (skim) milk
  • 3 tablespoons canola or soybean oil
  • 2 egg whites, 1/4 cup fat-free cholesterol-free egg product or 1 egg
  • 1 cup finely shredded carrots (1 1/2 medium)
  • 1/2 cup shredded unpeeled zucchini (1 small)
Instructions:
  • Preheat oven to 400°F. Grease 12 medium muffin cups (2 1/2x1 1/4 inches) with cooking spray or line them with paper baking cups, then spray with cooking spray.
  • In a large bowl, combine flour, oats, brown sugar, baking powder, cinnamon, and salt. Add milk, oil, and egg whites, mixing until just combined. Gently fold in carrots and zucchini. Distribute batter evenly into muffin cups.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 16 to 21 minutes. Remove from pan right away and serve warm.

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