Carrot cake muffin treats-adapted

Yield: 32 Servings

Measure Ingredient
1½ cup Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
2 teaspoons Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
1 Egg
7 ounces Crushed pineapple in juice; 1/2 can
¼ cup Raisins
¼ cup Chopped walnuts
⅓ cup 1% low-fat milk; plus
2 tablespoons 1% low-fat milk
1½ cup Grated carrots; 1/2 cup dried, rehydrated

Rehydrated dried carrots. 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 15 mins.

Original source-American Diabetes Association Holiday Cookbook by Betty Wedman I make these in mini muffin cups.

Posted to MC-Recipe Digest V1 #989 by Carol & Bob Floyd <c.floyd@...> on Jan 05, 1998

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