Oatmeal Carrot Muffins
rec.food.baking/Johnson (1999)
Makes 10 muffins

1 cup rolled oats
1/2 cup raisins
1 cup skim milk
1/2 cup shredded carrot
1/2 cup sugar
1/2 cup brown sugar
1/4 cup oil
2 egg whites
1 tsp. grated orange peel
1/2 cup flour
1/2 cup wheat flour
1 Tbsp. baking powder
1/2 tsp. baking soda

In large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugar, oil, egg whites and orange peel; stir into oat mixture. Combine dry ingredients; stir in to batter until just moistened. Coat muffin cups with non-stick spray or use paper liners. Fill cups 2/3 full. Bake at 400F for 20-25 minutes of until test done.