Carrot-Raisin Muffins

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Title: Carrot-Raisin Muffins
Categories: Diabetic, Desserts, Quickbreads, Breads/bm
Yield: 12 servings

Nonstick vegetable spray 1 ts Cinnamon
1 c Flour 1/8 ts Cloves
2 tb Wheat germ, toasted 1/8 ts Nutmeg
1 1/2 ts Baking powder 1 1/3 c Carrots, shredded
1 ts Baking soda 1/2 c Raisins, soaked in
hot water
1/2 ts Salt 2 Eggs
2 ts Brown sugar substitute 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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