This International breakfast features Oats — old-fashioned 2 ea Egg whites, Raisins 1 teaspoon Orange peel — grated, Skim milk 1/2 c All-purpose flour, Sugar 1 tablespoon Baking powder, Packed brown sugar 1/2 teaspoon Baking soda. It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Oatmeal Carrot Muffins
Description
This International breakfast features Oats -- old-fashioned 2 ea Egg whites, Raisins 1 teaspoon Orange peel -- grated, Skim milk 1/2 c All-purpose flour, Sugar 1 tablespoon Baking powder, Packed brown sugar 1/2 teaspoon Baking soda. It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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 peel; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with non-stick cooking spray or use paper liners; fill cups two-thirds full. Bake at 400 deg. for 20 to 25 min. or until muffins test done. Cool in pan 10 min. before removing. Yield: 10 Muffins. Mutritional Information: One muffin equals ories
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Shredded carrots 1/2 c Whole wheat flour
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 718.5kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 71.1mg3%
- Total Carbohydrate 128.7g43%
- Dietary Fiber 8.3g34%
- Sugars 86.0g
- Protein 13.4g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.