A recipe for Carrot-Raisin Muffins. Follow the simple recipe instructions for Carrot-Raisin Muffins shared by other home cooking experts.
Ingredients
Nonstick vegetable spray1 c. Flour
2 Tbs. 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 c. Carrots, shredded
1/2 c. Raisins, soaked in hot water
2 Eggs
2 Tbs. 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, 1/2 fat exchange 3 grams protein, 4grams 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
