Ingredients:

1 3/4 cup rolled oats
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
2 1/3 cups shredded carrot
2/3 cup fat free milk
2 tablespoons fat free sour cream
1/4 cup egg whites, lightly beaten

Insturctions:

Line muffin pan with papers or spritz with nonstick spray. In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg.

In a separate bowl mix together carrots, milk, sour cream, and egg white. Blend together dry and wet ingredients. Fill each muffin cup a little over half full. Bake at 350 degrees F for 20 minutes. A toothpick or fork inserted in center should come out clean when done.

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