Mmm! Soymilk, oats, whole wheat flour and carrots set these delicious muffins apart.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray.
- In small bowl, mix topping ingredients; set aside.
- In large bowl, mix 1/2 cup oats and the soymilk with fork; let stand 5 minutes. Stir in egg product, brown sugar, oil, vanilla and carrot. Add flours, raisins, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle topping over batter in each cup.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 8 g, TransFat 0 g
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