Recipe: Carrot-Raisin Muffins (using 2 tablespoons oil, ADA recipe, 1980s')

CARROT-RAISIN MUFFINS

1 cup flour
2 tablespoons wheat germ, toasted
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons brown sugar substitute
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/3 cups shredded carrots
1/2 cup raisins, soaked in hot water
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F. Spray 12 muffin tins.

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 the prepared muffin tins.

Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

Makes 12 muffins

Nutritional information for 1 muffin: 105 calories, 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol

Exchanges: 1 starch, 1/2 fat

Source: American Diabetes Association Family Cookbook Volume III, 1987