Carrot-Raisin Muffins

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

350 F. Spray muffin tins.

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

12 tins. Bake for 30-35 minutes or until toothpick inserted in

center of muffin comes out clean.

muffin - 105

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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