1 1/3 c. all-purpose flour
1 c. Quaker oats (quick or old fashioned, uncooked)
3/4 c. shredded carrots (about 2 med.)
1/2 c. raisins
1/2 c. firmly packed brown sugar
1 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 c. skim milk
2 egg whites, slightly beaten
1/3 c. (5 1/3 tbsp.) butter, melted
1 tsp. vanilla

Heat oven to 375 degrees. Spray 12 medium muffin cups with no stick cooking spray or line with paper baking cups. Combine first 8 ingredients; mix well. Add combined milk, egg whites, butter and vanilla, mixing just until moistened. Fill prepared cups 3/4 full. Bake 25-30 minutes or until golden brown. Serve warm. 1 dozen.