Carrot-Raisin Muffins

* Exported from MasterCook *

CARROT-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Desserts
Breadmaker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

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 but not tested by Elizabeth Rodier,
Dec 93



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