1 c. quick cook oats
1/2 c. whole wheat flour
1/2 c. cornmeal
1/4 c. packed light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 c. safflower oil
1 egg + 2 egg whites
1 1/4 c. firmly packed medium shredded carrots

Heat oven to 400 degrees. Mix oats, flour, cornmeal, sugar, baking powder, salt and cinnamon.

In a separate bowl beat water, oil and egg whites and egg until blended. Add flour mixture, stir only until moistened. Lightly stir in carrots.

Turn into well oiled muffin tins, filling 2/3rd's full. Bake until a cake tester inserted in the center comes out clean, about 20-25 minutes. Serve warm with butter and honey if desired.