April 2012 | Issue 69

From the AICR Test Kitchen:
Healthy Mother's Day Muffins

Oatmeal Carrot MuffinsIf your Mother's Day plans include making brunch or breakfast for Mom, delight her with these healthy, flavor-filled muffins. Fresh from the AICR Test Kitchen, these gems include whole-wheat flour, oats and carrots – all cancer-fighting foods rich in phytochemicals and fiber.

The pineapple and brown sugar provide sweetness, but if you add raisins you'll get a bit more. For a deluxe version, add coconut.

Oatmeal Carrot Muffins

  • Canola oil spray
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp salt
  • 1 tsp. cinnamon
  • 2/3 cup brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup uncooked rolled oats
  • 1 1/2 cups shredded carrots
  • 1 cup canned crushed pineapple, drained
  • 1/4 cup coconut, optional
  • 1/2 cup raisins, optional

Preheat oven to 350 degrees. Lightly spray muffin tin with canola oil spray. In large bowl, mix flours, baking powder, baking soda, salt and cinnamon. Make well in center of mixture and ad brown sugar, oil, beaten eggs and vanilla. Mix until evenly moist. Fold in oats, carrots, pineapple and raisins and coconut if using. Fill each muffin cup about 2/3 full with muffin batter. Bake 25 minutes or until wooden toothpick inserted in center of muffin comes out clean.

Makes 12 muffins.

Per serving (1 muffin): 196 calories, 6 g total fat (<1 g saturated fat), 32 g carbohydrates,
4 g protein, 2 g dietary fiber, 148 mg sodium.

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