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.
Calories: 188 calories, 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.