*  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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