Marvelous Morning Muffins
Source of Recipe
quakeroatmeal.com
List of Ingredients
1-1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/3 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
One 8-ounce can crushed pineapple in juice, undrained
1/2 cup shredded carrots
1/2 cup fat-free milk
1/3 cup vegetable oil
2 egg whites or 1 egg, lightly beaten
GLAZE (optional)
1/3 cup powdered sugar
3 to 4 teaspoons fat-free milk
Recipe
Heat oven to 400°F.
Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
For muffins, combine flour, oats, brown sugar, raisins, baking powder, cinnamon, baking soda and salt in large bowl; mix well. In medium bowl, combine pineapple (including juice), carrots, milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes.
For glaze, combine ingredients in small bowl; mix until smooth. Drizzle evenly over muffins. Serve warm.
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