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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Carrot and zucchini muffins Ingredients:
2 1/4 cups oatmeal |
1 tbsp baking powder |
1 carrot, grated |
1 zucchini, grated |
1/2 cups skim milk |
1/2 cup yoghurt |
2 egg whites |
25 g bacon |
Directions:
1. Preheat oven to 220 degrees and fill muffin tin with paper liners.
2. Combine oatmeal and baking powder in a large bowl.
3. Place grated carrot, zucchini, milk, yoghurt and egg whites in a blender.
4. Blend until smooth and frothy.
5. Pour blender contents into oatbran and mix until dry ingredients are moist.
6. Stir in bacon, and fill muffin cases evenly with mixture.
7. Bake at 220 degrees for 22-25 minutes, until the tops are brown
8. Makes 12 muffins.
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