| | Directions | | In large bowl, pour buttermilk over oats; stir to mix. Cover and let stand for 2 hours or refrigerate overnight. Cream together brown sugar, margarine or oil, and egg; stir into oat mixture and add carrots. Sift together flour, sugar, baking powder, salt and baking soda. Stir into batter just until moistened, then add raisins. Spoon into muffin cups coated with nonstick cooking spray, filling almost to the top. Bake at 400° for 20-25 minutes. Let stand 2 minutes before removing from cups. |
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| Ingredients | | - |  | 1 cup buttermilk, low-fat |
| - | | 1 cup oats, quick-cooking or old fashioned |
| - | | 1/2 cup carrot(s), coarsely grated |
| - | | 1/4 cup sugar, brown |
| - | | 1/4 cup margarine |
| - | | 1/4 cup egg or egg substitute |
| - | | 1 cup flour, all-purpose |
| - | | 1/4 cup sugar |
| - | | 1 tablespoon baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 cup raisins |
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