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  Recipe Home » Diabetic » Carrot-Raisin Muffins
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  Carrot-Raisin Muffins
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 179
Ingredients:
Nonstick vegetable spray
1 cup Flour
2 tbsp Wheat germ, toasted
1 1/2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 tsp Brown sugar substitute
1 tsp Cinnamon
1/8 tsp Cloves
1/8 tsp Nutmeg
1 1/3 cup Carrots, shredded
1/2 cup Raisins, soaked in hot water
2 Eggs
2 tbsp Vegetable oil
Instructions:
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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