CARROT-ZUCCHINI MUFFINS

Carrot-Zucchini Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty snack? Then check out these muffins made using oats, carrots and zucchini - a wholesome snack.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 30m

Yield 12

Number Of Ingredients 11

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)

Steps:

Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups and spray paper cups with cooking spray.
Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups.
Bake 16 to 21 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 15 g, TransFat 0 g