Ingredients
1
tablespoon old-fashioned or quick-cooking oats
1
tablespoon granulated sugar
1/4
teaspoon ground cinnamon
1/2
cup old-fashioned or quick-cooking oats
1
cup soymilk
1/4
cup fat-free egg product
1/3
cup packed brown sugar
1/4
cup canola or vegetable oil
1
teaspoon vanilla
1
medium carrot, finely shredded (3/4 cup)
3/4
cup Gold Medal™ all-purpose flour
3/4
cup Gold Medal™ whole wheat flour
1/2
cup raisins, if desired
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon salt
Preparation
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray.
In small bowl, mix topping ingredients; set aside.
In large bowl, mix 1/2 cup oats and the soymilk with fork; let stand 5 minutes. Stir in egg product, brown sugar, oil, vanilla and carrot. Add flours, raisins, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle topping over batter in each cup.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.
