| 2 | cups 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) |
| 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 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. |
