The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Makes 12 muffins
2 cups all-purpose flour
1 cup rolled oats, quick-cooking or old-fashioned
3/4 cup firmly packed brown sugar
3 tsp. baking powder
1/2 tsp. cinnamon
1/4tsp. salt
2/3 cup skim milk
3 Tbs. oil
2 egg whites
1 cup (2 medium) finely shredded carrots
1/2 cup (1 small) shredded unpeeled zucchini

Heat oven to 400ºF. Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and spray paper cups with nonstick cooking spray.
In a large bowl, combine flour, oats, brown sugar, baking powder, cinnamon, and salt; mix well. In a 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 carrot and zucchini just until blended. Spoon batter evenly into spray-coated muffin cups.
Bake 16 to 21 minutes or until golden brown and toothpick inserted in center comes out.

—Pillsbury Healthy Baking, Pillsbury Publications 1994