Foodconsumer.org

 
USCards.com Bookmark Us
All Food, Diet and Health News 
 
 Misc. News
 Must-Read News
 Letter to Editor
 Featured Products
 Recalls & Alerts
 Consumer Affair
 Non-food Things
 Health Tips
 Interesting Sites
 
 Diet & Health
 Heart & Blood
 Cancer
 Body Weight
 Children & Women
 General Health
 Nutrition
 
 Food & Health
 Food Chemicals
 Biological Agents
 Cooking & Packing
 Technologies
 Agri. & Environ.
 Laws & Politics
 
 General Health
 Drug News
 Diseases
 Mental Health
 Infectious Disease
 Environment
 Lifestyle
 Government
 Other News
 
 Food Consumer
 FC News & Others
Search





Search Foodconsumer & Others


Add to Google
Add to My Yahoo
Newsfeed

foodconsumer.org news feed
Su bmit news[release]



More than 100 credit cards available at uscards.com from uscards.com, you can pick more than 100 credit cards


Food & Health : Cooking & Packing Last Updated: Apr 20, 2011 - 9:38:09 AM


Healthy Recipes: Oatmeal-Carrot Muffins
By AICR
Jan 6, 2009 - 9:38:42 AM

E.mail t.his a.rticle
 P.rinter f.riendly p.age
Get n.ewsletter
 
   

Hearty, Versatile Muffins

This week’s recipe for rich, moist muffins will help you satisfy your craving for a sweet treat while providing a nutritious foundation to start your day. The recipe calls for oats, which are a rich source of dietary fiber and provide the muffins’ hearty texture. While usually eaten at breakfast, these muffins are wonderful any time of day. They are perfect for snacking and make a nice addition to the dinner table in lieu of traditional dinner rolls.

Oatmeal-Carrot Muffins

Canola oil spray
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup applesauce
2 eggs plus 1 egg white, lightly beaten
1 tsp. vanilla extract
1/2 cup uncooked rolled oats
1/4 cup unsweetened, dried coconut flakes
1/2 cup raisins
2 cups shredded carrots
1 (8 oz.) can crushed pineapple, drained

Preheat oven to 350 degrees and lightly spray muffin tin with canola oil spray.

Mix all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the mixture and add white sugar, brown sugar, canola oil, applesauce, beaten eggs and vanilla. Mix until evenly moist.

Fold in oats, coconut, raisins, carrots and pineapple. Fill each muffin cup about 2/3 full with muffin batter.   Bake 25 minutes or until a knife inserted in the center of a muffin comes out clean.

Makes 15 muffins.

Per serving: 190 calories, 6 g total fat (1.5 g saturated fat), 34 g carbohydrate,
4 g protein, 2 g dietary fiber, 270 mg sodium.


From AICR.org





© 2004-2008 by foodconsumer.org unless otherwise specified

Top of Page




Google
 
Web foodconsumer.org

Search Consumer-friendly Health Sites












We have moved to Food Consumer . Org



disclaimer | advertising | jobs | privacy | about us | newsletter | Submit news/articles
link partners: | Buy Viagra | MarketAmerica.com |
Buy a home | Auto Insurance | Mortgage refinancing | DaytonaCPA.com | Take Your Blog to a Higher Level
© Copyright 2004 - 2008 foodconsumer.org All rights reserved

Disclaimer: What's published on this website should be considered opinions of respective writers only and foodconsumer.org which has no political agenda nor commercial ambition may or may not endorse any opinion of any writer. No accuracy is guaranteed although writers are doing their best to provide accurate information only. The information on this website should not be construed as medical advice and should not be used to replace professional services provided by qualified or licensed health care workers. The site serves only as a platform for writers and readers to share knowledge, experience, and information from the scientific community, organizations, government agencies and individuals. Foodconsumer.org encourages readers who have had medical conditions to consult with licensed health care providers - conventional and or alternative medical practitioners.