MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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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