Ingredients
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1 cup raw quick-cooking oatmeal
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1/2 cup firmly packed brown sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1 (8 ounce) can crushed pineapple with juice, do not drain
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1/2 cup shredded carrots or 1/2 cup zucchini
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1/2 cup skim milk
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1/3 cup vegetable oil
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2 egg whites or 1 egg, beaten lightly
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1 1/2 cups all-purpose flour
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1/2 cup raisins
Instructions
- Heat oven to 400°F.
- Line 12 medium muffin cups withe paper baking cups or lightly grease bottom only of pan.
- Combine dry ingredients and raisins; mix well.
- Add combined pineapple, including the juice, carrots, milk, oil and egg; mix just until dry ingredients are moistened.
- Fill muffin cups almost full.
- Bake 20 to 22 minutes or until golden brown.
- Let muffins stand a few minutes, remove from pan.
- Cool 10 minutes.
- For glaze: combine sugar and milk and mix until smooth.
- Drizzle evenly over muffins.