Carrot-raisin muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick vegetable spray | ||
| 1 | cup | Flour |
| 2 | tablespoons | Wheat germ, toasted |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Brown sugar substitute |
| 1 | teaspoon | Cinnamon |
| ⅛ | teaspoon | Cloves |
| ⅛ | teaspoon | Nutmeg |
| 1⅓ | cup | Carrots, shredded |
| ½ | cup | Raisins, soaked in hot water |
| 2 | Eggs | |
| 2 | tablespoons | Vegetable oil |
Directions
Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.) Combine dry ingredients in a large bowl. Stir in carrots and drained raisins.
Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.
1 muffin - 105 cal, 1 starch, ½ fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol
Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but not tested by Elizabeth Rodier, Dec 93