Carrot cake muffin treats
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole wheat flour |
| 1 | teaspoon | Baking soda |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground ginger |
| 1 | Egg | |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Raisins |
| ¼ | cup | Chopped walnuts |
| ⅓ | cup | Lowfat milk |
| 8 | ounces | Can uns. crushed pineapple |
| 1½ | cup | Grated carrots |
Directions
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes.
1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93