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Carrot Oatmeal Muffins

Name: Carrot Oatmeal Muffins
Prep time: 15 min
Total time: 35 min
Cuisine: Breads, Breakfast
Ingredients: 1 cup all-purpose flour; ½ cup rolled oats; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon grated nutmeg; ¼ teaspoon salt; 1 large egg; 2 large egg whites; 6 tablespoons Splenda® Brown Sugar Blend; ½ cup unsweetened applesauce; ¼ cup canola oil; 2 teaspoons grated orange peel; ¾ teaspoon vanilla extract; 1 ½ cups shredded carrots; ½ cup raisins

Makes 12 muffins Calories 170 Prep Time 15 minutes Total Time 35 minutes Made with Splenda® Brown Sugar Blend

Ingredients

1 cup all-purpose flour

½ cup rolled oats

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon grated nutmeg

¼ teaspoon salt

1 large egg

2 large egg whites

6 tablespoons Splenda® Brown Sugar Blend

½ cup unsweetened applesauce

¼ cup canola oil

2 teaspoons grated orange peel

¾ teaspoon vanilla extract

1 ½ cups shredded carrots

½ cup raisins

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	170
Total Fat	6g
Saturated Fat	0.5g
Cholesterol	20mg
Sodium	170mg
Total Carbs	25g
Dietary Fiber	2g
Sugars	11g
Protein	3g

Instructions

Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, whisk egg, egg whites, and Splenda Brown Sugar Blend until well combined. Whisk in applesauce, oil, orange peel, and vanilla extract. Stir in carrots and raisins.
Add dry ingredients and mix just until moistened. (Batter will be lumpy.) Spoon batter into prepared pan, filling each cup about ⅔ full.
Bake for 20–25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool.