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Carrot-Raisin Muffins

Nonstick vegetable spray 1 c Flour

2 tb Wheat germ, toasted

1 1/2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 ts Brown sugar substitute

1 ts 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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