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

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