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Prep 10min
Total35min
Ingredients11
Servings12
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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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Steps
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.
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Nutrition Facts
Serving Size:1 Muffin
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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