Carrot cake muffin treats-adapted
32 Servings
Ingredients
| Quantity | 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 |
Directions
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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