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    CARROT RAISIN MUFFINS


    Source of Recipe


    Quick Cooking Magazine
    Exchanges
    Yield: 1-1/2 dozen
    Ready in 1 hour or less

    2 c, whole wheat flour
    2 tsp. baking soda
    2 tsp. ground cinnamon
    1/8 tsp. salt
    Egg substitute equivalent to 2 eggs
    1 c. honey
    1 carton (8 oz.) plain yogurt
    1/2 c. canola oil
    2 tsp. lemon juice
    2 tsp. vanilla extract
    1-1/2 c. shredded carrots
    1/2 c. raisins
    1/2 c. chopped walnuts, optional

    In a bowl, combine the dry ingredients. In another bowl combine the next 6 ingredients. Stir into dry ingredients just until blended. Fold in carrots, raisins and walnuts if desired.

    Fill greased or paper-lined muffin cups 2/3 full. Bake at 350-F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pan before removing to wire racks.

    Nutritional Analysis: One muffin (prepared w/o nuts) equals: 189 calories...6 gm fat (1 gm saturated)...trace cholesterol...176 mg sodium...31 gm carbohydrate...2 gm
    fiber...3 g protein ++++ Exchanges: 1 starch...1 fruit...1/2 fat

 

 

 

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