Carrot Zucchini Muffins

Relish these tasty muffins that are made using carrots and zucchini - ready in 35 minutes.

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Servings 12

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ingredients 11
Prep Time 10 min
Total Time 35 min

Ingredients

2: cups all-purpose flour

1: cup rolled oats

3/4: cup firmly packed brown sugar

3: teaspoons baking powder

1/2: teaspoon cinnamon

1/4: teaspoon salt

2/3: cup skim milk

3: tablespoons oil

2: egg whites

1: cup finely shredded carrots

1/2: cup shredded unpeeled zucchini (1 small)

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Directions

1 Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
2 In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well.
3 In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin cups.
4 Bake at 400°F. for 16 to 21 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.