Mother’s day muffins
Recipe by Judy Walton
1 ½ cups flour 1 cup plus 1 Tbsp. Rolled oats, divided 3/4 cup light brown sugar 2 ½ tsps. Baking powder 2 tsps. Chopped fresh ginger ½ tsp salt ½ tsp cinnamon 1/4 tsp cloves 2 medium carrots, grated 1 small zucchini, grated 3/4 cup unsweetened applesauce 1/3 cup skim milk 2 egg whites 1/3 cup currants
1. Preheat oven to 350. Line 30 mini muffin cups with liners. In bowl combine flour, 1 cup oats, sugar, baking powder, ginger, salt, cinnamon, and cloves. In another bowl combine carrots, zucchini, applesauce, milk, egg whites and currants. Add to dry ingredients and stir until just moistened. Spoon into muffin cups. Sprinkle tops with remaining rolled oats. Bake until toothpick inserted into center of a muffin comes out clean, about 35 minutes. Remove muffins from pan; cool completely on wire rack, about 20 minutes. Makes 30 muffins.
side dishes, breads December 08, 2013 02:06
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