- 3/4 cup oat bran
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup honey
- 1 cup fat-free milk
- 1 egg
- 1/4 cup vegetable oil
- 2/3 cup packed, shredded carrots
Preheat the oven to 375°F, and line 9 tins of a standard muffin pan with muffin papers. In a mixing bowl, combine oat bran, flours, baking powder, baking soda, cinnamon, and allspice. In a small mixing bowl, blend honey, milk, egg, and vegetable oil together. Slowly add wet ingredients to dry ingredients, stirring until dry ingredients are moistened. Stir in shredded carrots. Fill each muffin paper with 3 heaping tablespoons of batter. Bake for approximately 25 minutes until muffins are golden and baked through.
Yield: 9 muffins. Serving size: 1 muffin.
Nutrition Facts Per Serving:
Calories: 188, Carbohydrates: 27 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 2 g, Sodium: 220 mg, Fiber: 2 g
Exchanges per serving: 2 starch, 1 fat. Carbohydrate choices: 2.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.