Carrot Zucchini Muffins

Charlie loves these muffins. I do too! They are yummy and a great way to get kids to eat veggies.

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 tsp skim milk
3 Tbs oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini (1 small)

Heat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.

In large bowl, combine flour, oats, brown sugar, baking powder, cinnamon and salt; mix well.

In small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. Spoon batter evenly into sprayed muffin cups.

Bake at 400 degrees for 16 to 21 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.