CARROT-OAT MUFFINS

Carrot-Oat Muffins image

Mmm! Soymilk, oats, whole wheat flour and carrots set these delicious muffins apart.

Provided by Betty Crocker Kitchens

Time 35m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon old-fashioned or quick-cooking oats
1 tablespoon granulated sugar
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 teaspoon vanilla
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
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray.
In small bowl, mix topping ingredients; set aside.
In large bowl, mix 1/2 cup oats and the soymilk with fork; let stand 5 minutes. Stir in egg product, brown sugar, oil, vanilla and carrot. Add flours, raisins, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle topping over batter in each cup.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 8 g, TransFat 0 g