Carrot-Raisin Muffins from Healthy Diabetic Recipes

Carrot-Raisin Muffins Recipe

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

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
but not tested by Elizabeth Rodier, Dec 93

Servings: 12

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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