Low Fat Carrot Muffins

Ingredients:

1 3/4 cup rolled oats
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
2 1/3 cups shredded carrot
2/3 cup fat free milk
2 tablespoons fat free sour cream
1/4 cup egg whites, lightly beaten

Directions:

Line muffin pan with papers or spritz with nonstick spray. In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg.  
In a separate bowl mix together carrots, milk, sour cream, and egg white. Blend together dry and wet ingredients.  Fill each muffin cup a little over half full. Bake at 350 degrees F for 20 minutes. A toothpick or fork inserted in center should come out clean when done.