Carrot-Oatmeal Muffins

• 1 cup quick oats

• 2 cups unbleached flour

• 2 tsp. baking powder

• 1/4 tsp. salt

• 3/4 cup dark brown sugar

• 1 large egg, lightly beaten

• 1 cup skim milk

• 1/4 cup vegetable oil

• 2 carrots, grated

• 1 cup raisins

• 1/2 cup walnuts, chopped

Line a regular muffin pan with 12 paper liners. Preheat oven to 400°F. In a large bowl, combine oats, flour, baking powder, salt, and sugar.

In a small bowl, beat egg lightly. Add milk, vegetable oil, and grated carrots.

Stir wet ingredients into large bowl of dry ingredients. Don't over mix. Stir in raisins and walnuts. Divide batter among 12 muffin cups. Bake 20 to 25 minutes, or until tops are golden brown.

Each muffin contains about 266 calories, 6 g protein, 9 g fat, 18 mg cholesterol, 42 g carbohydrates, 3 g fiber, and 113 mg sodium.

This food is gout-friendly because it contains foods moderate in purines. You should limit the amount of oatmeal you eat to less than 2/3 of a cup (uncooked) per day.