Muffins recipes

Carrot-Raisin Muffins

Course : Muffins
Serves: 12

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Ingredients:

1 spray nonstick vegetable spray

1 cup flour

2 tablespoons wheat germ -- toasted

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons brown sugar substitute

1 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1 1/3 cups carrots -- shredded

1/2 cup raisins -- soaked in hot water

2 large eggs

2 tablespoons vegetable oil

Preparation / Directions:

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.

Nutritional Information:

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

Carrot-Raisin Muffins

Ingredients:

Preparation / Directions:

Nutritional Information:

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