Monday, August 24, 2009

Carrot Cake Muffins

Note: I made a single serving because we all know if I made a batch, I'd eat the whole thing. This was sooo good. I topped mine with fat free cream cheese and torani sugar free syrup mixed.

Ingredients:
- 1/4 cup oatmeal
- 15 grams (1/4 cup) of wheat bran (if you don't have wheat bran, you can increase the amt of oats)
- 1/8 cup fat free cottage cheese
- 1 egg white
- cinnamon
- tablespoon raisins
- 3-4 small baby carrots
- splenda

Directions:
Shred carrots, remove excess water by squeezing through a paper towel. Blend all other ingredients in blender, except raisins. Fold in shredded carrots and raisins. Bake in single muffin pan at 350 for about 10-20 minutes.