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    Carrot Cake Muffin Treats


    Source of Recipe


    Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
    Yield: 12 Servings

    1 1/2 c Whole wheat flour
    1 tsp Baking soda
    1 tbls Baking powder
    1 tsp Ground cinnamon
    1/4 tsp Ground nutmeg
    1/4 tsp Ground ginger
    Egg substitute equivalent to 1 egg
    2 tbls Vegetable oil
    1/4 c Raisins
    1/4 c Chopped walnuts
    1/3 c Low-fat milk
    8 oz can unsweetened crushed pineapple
    1 1/2 c 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 equals: Exchanges: 1 bread, 1 fat exchange ++++ 127 calories,19 grams carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 5 mg cholesterol

 

 

 

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