3 tbsp. non-hydrogenated vegetable shortening
1/2 c. firmly packed brown sugar
2 egg whites, lightly beaten
2/3 c. skim milk
1 3/4 c. rolled oats, uncooked (quick or old fashioned)
1 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. ground nutmeg
1 c. shredded carrot (about 1 lg.)
1/2 c. shredded zucchini (1 sm.)

TOPPING:

1/4 c. rolled oats, uncooked (quick or old fashioned)
1 tbsp. chopped almonds or other nuts
1 tbsp. non-hydrogenated vegetable shortening

Line 12 medium (2 1/2 inch) muffin cups with foil or paper liners. Combine shortening and brown sugar in large bowl. Beat on medium speed of electric mixer or stir with fork until well blended. Gradually stir in egg whites and milk.

Combine oats, flour, baking powder and nutmeg; stir into milk mixture. Add carrots and zucchini; stir until just blended. Fill muffin cups almost full.

For topping, combine oats, nuts and melted shortening. Sprinkle topping over each muffin; lightly press into batter. Bake in preheated 400°F. oven for 20 to 25 minutes, or until golden brown.

Serve warm.

Makes 12 muffins.