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Carrot-raisin muffins

Carrot-raisin muffins
Main Ingredient: Eggs Carrot Raisins

Preparation: Breadmaker and Bread Machines

Course: Bakery Biscuits and Muffins Quickbreads Various Desserts

Dietary: Diabetic

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Carrot-raisin muffins ingredients

  • Nonstick vegetable spray
  • 1 c flour
  • 2 T Wheat germ, toasted
  • 372529⁄-2009260032 t baking powder
  • 1 t Baking soda
  • 2483527⁄624973141 t Salt
  • 2 t Brown sugar substitute
  • 1 t Cinnamon
  • 2483527⁄624973141 t cloves
  • 2483527⁄624973141 t Nutmeg
  • c Carrots, shredded
  • 2483527⁄624973141 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.


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