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Carrot-Raisin Muffins

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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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Comments

Carrot-Raisin Muffins<br /> Yield: 12 servings<br /> <br />           Nonstick vegetable spray            1 ts Cinnamon<br />      1 c  Flour                             1/8 ts Cloves<br />      2 tb Wheat germ, toasted               1/8 ts Nutmeg<br />  1 1/2 ts Baking powder                   1 1/3 c  Carrots, shredded<br />      1 ts Baking soda                       1/2 c  Raisins, soaked in hot water<br />    1/2 ts Salt                                2    Eggs<br />      2 ts Brown sugar substitute              2 tb Vegetable oil<br /> <br />  Preheat oven to 350 F.  Spray muffin tins.  (My suggestion:  spray<br />  paper muffin cups - low fat muffins tend to stick.)<br />  <br />  Combine dry ingredients in a large bowl.  Stir in carrots and drained<br />  raisins.<br />  <br />  Beat eggs with oil.  Stir into flour mixture.  Divide batter evenly<br />  among 12 tins.  Bake for 30-35 minutes or until toothpick inserted in<br />  center of muffin comes out clean.<br />  <br />  1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4<br />  grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg<br />  potassium, 46 mg cholesterol<br />  <br />  Source:  Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared<br />  but not tested by Elizabeth Rodier, Dec 93<br /> <br />

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