Carrot-Raisin Muffins Recipe

Carrot-Raisin Muffins Recipe Ingredients :

Nonstick vegetable spray
1 cup Flour
2 tbsp Wheat germ, toasted
1 1/2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 tsp Brown sugar substitute
1 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Nutmeg
1 1/3 cup Carrots, shredded
1/2 cup Raisins, soaked in hot water
2 Eggs
2 tbsp Vegetable oil

Carrot-Raisin Muffins Recipe Instructions :

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, 1/2 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 by: Kathleen's Recipe Swap Page
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Preparation Time: 0:00

12 : Servings