Carrot-raisin muffins

Main Ingredient: Eggs Carrot Raisins
Preparation: Breadmaker and Bread Machines
Course: Bakery Biscuits and Muffins Quickbreads Various Desserts
Dietary: Diabetic
Yield:

Carrot-raisin muffins ingredients

Nonstick vegetable spray
1 c flour
2 T Wheat germ, toasted
1 1⁄2 t baking powder
1 t Baking soda
1⁄2 t Salt
2 t Brown sugar substitute
1 t Cinnamon
1⁄8 t cloves
1⁄8 t Nutmeg
1 1⁄3 c Carrots, shredded
1⁄2 c Raisins, soaked in hot water
2 Eggs
2 T Vegatable oil

Cooking Carrot-raisin muffins

1. Preheat oven to 350°F.
2. Spray muffin tins.
3. (my suggestion: spray paper muffin cups - low fat muffins tend to stick).
4. Combine dry ingredients in a large bowl.
5. Stiri in carrots and drained raisins.
6. Beat eggs with oil. Stir into flour mixture.
7. Divide batter evenly among 12 tins.
8. Bakei for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.
9. 1 muffin - 105 cal, 1 starch, ½ fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol.