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C.R.O. Muffins (Carrot, Raisins and Oats)
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Low cal:
Carrots, raisins and oats give these low-fat muffins a hearty texture and natural sweetness, making them a perfect after-school or midmorning snack.
-- Deb Geering, for the Journal-Constitution
Hands on time: 35 minutes Total time: 40 minutes Serves: Makes 12 muffins
Ingredients:
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1 cup all-purpose flour
3/4 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup packed brown sugar
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon vanilla
2 large carrots, grated or chopped finely in a food processor
1/2 cup raisins
Instructions:
Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt. In a small bowl, beat the eggs, then stir in the brown sugar, applesauce, oil and vanilla. Add the wet ingredients to the dry and stir just until combined. Stir in the carrots and raisins. Fill the muffin cups 3/4 full. Bake for 18 to 20 minutes or until the muffins spring back when lightly touched in the center.
Nutrition:
Per muffin: 177 calories (percent of calories from fat, 29), 3 grams protein, 29 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 35 milligrams cholesterol, 229 milligrams sodium.
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