Morning Muffins

Mar 28 2012

These delicious muffins freeze well and thaw quickly. Make a batch and enjoy them as a quick snack or breakfast for weeks to come.

Courtesy of Oregon State University:

Serves 12

Dietitian's Tip: 

The nutrient-rich ingredients make these muffins a nutrition powerhouse. Enjoy with a glass of milk or a fat-free latte for added protein and calcium.


nonstick cooking spray
1 egg
1 cup lowfat milk
1⁄3 cup sugar
2 tablespoons vegetable oil
1⁄2 cup grated carrots
1⁄2 cup raisins
1⁄2 cup toasted walnuts (optional)
1 teaspoon vanilla
1 1⁄2 cups flour
1 cup old-fashioned oatmeal
1 teaspoon cinnamon
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt


Preheat oven to 400 degrees. Coat muffin tin with nonstick cooking spray.

Combine egg, milk, sugar, oil, carrots, raisins, walnuts, and vanilla in a bowl and mix well.

In a separate bowl, mix flour, oatmeal, cinnamon, baking powder, baking soda, and salt.

Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.

Bake for 15 minutes or until edges start to brown.

Nutrition Information: 

Serving size: 1 muffin
Per serving: 180 calories, 6 g total fat, 1 g saturated fat, 26 g carbohydrates, 4 g protein, 2 g fiber, 200 mg sodium