Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup raw quick-cooking oatmeal
• 1/2 cup firmly packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 1 (8 ounce) can crushed pineapple with juice, do not drain
• 1/2 cup shredded carrots or 1/2 cup zucchini
• 1/2 cup skim milk
• 1/3 cup vegetable oil
• 2 egg whites or 1 egg, beaten lightly
• 1/3 cup powdered sugar (optional)
• 3 -4 teaspoons skim milk (optional)

Instructions

1. Heat oven to 400°F.

2. Line 12 medium muffin cups withe paper baking cups or lightly grease bottom only of pan.

3. Combine dry ingredients and raisins; mix well.

4. Add combined pineapple, including the juice, carrots, milk, oil and egg; mix just until dry ingredients are moistened.

5. Fill muffin cups almost full.

6. Bake 20 to 22 minutes or until golden brown.

7. Let muffins stand a few minutes, remove from pan.

8. Cool 10 minutes.

9. For glaze: combine sugar and milk and mix until smooth.

10. Drizzle evenly over muffins.