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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. low-fat (1%) buttermilk, quick-cooking or old-fashioned rolled oats, carrot, brown sugar, reduced calorie corn oil margarine, egg substitute, flour, sugar, baking powder, salt,baking soda, raisins cvt Ingredients:
1 cup low-fat buttermilk |
1 cup quick or regular oats |
55 g (1/2 cup) carrot, coarsely grated |
1/4 cup brown sugar |
1/4 cup (reduced calorie corn oil) margarine |
1/4 cup egg substitute |
1 cup flour |
1/4 cup sugar |
1 tbsp baking powder |
1/2 tsp salt |
1/2 tsp baking soda |
1/2 cup raisins |
Directions:
1. In large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or refrigerate overnight.
2. Cream together brown sugar, margarine or oil, and egg; stir into oat mixture and add carrots.
3. Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just until moistened, then add raisins.
4. Spoon into muffin cups coated with nonstick cooking spray, filling almost to the top. Bake at 400 degrees F. for 20-25 minutes.
5. Let stand 2 minutes before removing from cups.
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