Oatmeal Carrot Muffins

• 1 cup old-fashioned oats
• 1/2 cup raisins
• 1 cup fat-free milk
• 1/2 cup shredded carrot
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 2 large egg whites
• 1 teaspoon grated orange zest
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

1. In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400u0b0 for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

oldfashioned oats, raisins, milk, shredded carrot, sugar, brown sugar, vegetable oil, egg whites, orange zest, allpurpose, whole wheat flour, baking powder, baking soda

Taken from www.tasteofhome.com/recipes/oatmeal-carrot-muffins/ (may not work)