Yield: 32 Servings
|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|
|7 ounces||Crushed pineapple in juice; 1/2 can|
|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