CARROT-ZUCCHINI MUFFINS

2 cups all-purpose flour
1 cup rolled oats
3/4 cup firmly packed brown sugar
3 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2/3 cup skim milk
3 tbsp canola oil
2 egg whites
1 cup finely shredded carrots
1/2 cup shredded unpeeled zucchini

Preheat oven to 400 degrees.
Spray 12 muffin cups with nonstick cooking spray or line cups with paper baking cups lightly sprayed with the nonstick spray; set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, and salt mixing together well.

In a small bowl, combine the milk, oil, and egg whites; blend well.  Add to the dry ingredients all at once and stir just until moistened.  Stir in the carrots and zucchini just until blended.  Spoon batter evenly into the prepared muffin cups.

Bake the muffins at 400 degrees for 16 to 21 minutes or until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean.  Remove from the pan immediately and serve while still warm.