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    Carrot-Raisin Muffins - Diabetic


    Source of Recipe


    WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

    Recipe Link: http://groups.msn.com/FullCircleofFriends

    List of Ingredients




    Nonstick vegetable spray
    1 teaspoon Cinnamon
    1 cup Flour
    1/8 teaspoon Cloves
    2 tablespoons Wheat germ, toasted
    1/8 teaspoon Nutmeg
    1 1/2 teaspoons Baking powder
    1 1/3 cup Carrots, shredded
    1 teaspoon Baking soda
    1/2 cup Raisins, soaked in
    hot water
    1/2 teaspoon Salt
    2 Eggs
    2 teaspoons Brown sugar substitute
    2 tablespoons Vegetable oil

    Recipe



    Procedure

    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. Makes 12 servings. 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.

 

 

 


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