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 \N | 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