Zucchini carrot muffins

Yield: 12 servings

Measure Ingredient
1¾ cup Rolled oats
1 cup Unbleached flour
½ cup Granulated sugar
1 tablespoon Baking powder
¼ teaspoon Nutmeg
2 larges Carrots -- grated
1 medium Zucchini -- grated
⅔ cup Skim milk -- at room
\N \N Temperature
3 tablespoons Applesauce -- at room
\N \N Temperature
2 \N Egg whites -- whipped

Preheat oven at 350. Prepare 12 muffin tins with cooking spray and flour. In a mixing bowl, combine oats, flour, sugar, baking powder, and nutmeg. In another mixing bowl, combine carrots, zucchini, milk, applesauce, and egg whites. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins almost full. Bake 20 to 25 minutes or until golden brown.

Recipe By : Quick & Easy Diabetic Menus

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