Healthful Zucchini Carrot Oat Muffins Recipe
- 3 tbsp. hydrogenated vegetable shortening
- 1/2 c. firmly packed brown sugar
- 2 egg whites, lightly beaten
- 2/3 c. skim lowfat milk
- 1 3/4 c. rolled oats, uncooked (quick or possibly old fashioned)
- 1 c. all-purpose flour
- 1 tbsp. baking pwdr
- 1/4 teaspoon grnd nutmeg
- 1 c. shredded carrot (about 1 lg.)
- 1/2 c. shredded zucchini (1 sm.)
- Line 12 medium (2 1/2 inch) muffin c. with foil or possibly paper liners.
- Combine shortening and brown sugar in large bowl.
- Beat on medium speed of electric mixer or possibly stir with fork till well blended.
- Gradually stir in egg whites and lowfat milk.
- Combine oats, flour, baking pwdr and nutmeg; stir into lowfat milk mix.
- Add in carrots and zucchini; stir till just blended.
- Fill muffin c. almost full.
- For topping, combine oats, nuts and melted shortening.
- Sprinkle topping over each muffin; lightly press into batter.
- Bake in preheated 400 degree oven for 20 to 25 min, or possibly till golden.
- Serve hot.
- Yield: 12 muffins.
vegetable shortening, brown sugar, egg whites, milk, rolled oats, flour, baking pwdr, grnd nutmeg, carrot, zucchini
Taken from cookeatshare.com/recipes/healthful-zucchini-carrot-oat-muffins-45088 (may not work)