Carrot-raisin Muffinsbreadmaker, desserts, diabetic 1 nonstick vegetable spray 1 cup flour 2 tablespoon wheat germ, toasted 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoon brown sugar substitute 1 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1 1/3 cup carrots, shredded 1/2 cup raisins, soaked in hot water 2 eggs 2 tablespoon 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 |
