Carrot Muffins Recipe (Low Fat)

Ingredients:

1¾ cup (155g) rolled oats

1 cup (120g) flour

½ cup (100g) sugar, or equivalent sugar substitute

1 tablespoon (7ml) baking powder

¼ teaspoon (1ml) nutmeg

2⅓ (350g) cups shredded carrots

⅔ (160ml) cup fat-free milk

2 garlic cloves, finely chopped

2 tablespoons (30ml) fat-free sour cream

¼ cup (60ml) egg whites, lightly beaten

Directions:

Line muffin pan with papers or spritz with non-stick spray.

In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg. In a separate bowl, mix together carrots, milk, sour cream, and egg white.
 

Blend together dry and wet ingredients. Fill each muffin cup a little over half full. Bake at 350 degrees           F (175C) for 20 minutes.

A toothpick or fork inserted in center should come out clean when muffins are done.