Carrot Cake Muffin Treatsdiabetic, quickbreads 1 1/2 cup whole wheat flour 1 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 egg 2 tablespoon vegetable oil 1/4 cup raisins 1/4 cup chopped walnuts 1/3 cup lowfat milk 8 oz can uns. crushed pineapple 1 1/2 cup grated carrots Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. 1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 |
