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.