CARROT ZUCCHINI MUFFINS
3 tablespoons shortening
1/2 cup firmly packed brown sugar
2 egg whites, lightly beaten
2/3 cup skim milk
1 3/4 cups quick or old-fashioned oats, uncooked
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon nutmeg
1 cup shredded carrot
1/2 cup shredded zucchini
Topping (see below)
Heat oven to 400 degrees F. Line 12 medium muffin cups with paper liners.
For muffins, combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well-blended. Gradually stir in egg whites and milk.
Combine oats, flour, baking powder, and nutmeg. Stir into liquid ingredients. Add carrots and zucchini. Stir until just blended. Fill muffin cups almost full.
Prepare topping. Sprinkle over each muffin. Press into batter lightly.
Bake at 400 degrees for 20 to 25 minutes or until golden brown. Serve warm.
TO MAKE THE TOPPING:
1/4 cup quick or old-fashioned oats, uncooked
1 tablespoon chopped almonds
1 tablespoon shortening, melted
Combine oats, nuts, and shortening.
Makes 1 dozen
Source: Kathie Smith to the Toledo Blade, June 12, 2007 |