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

	Nutty Cranberry Muffins with Streusel Topping "These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission

	Angel Food Muffins with 5 Variations "Like angel food cake, these muffins are best with tea after dinner, or with a glass of milk before bed." - From: The Ultimate Muffin Book

	Raspberry Sour Cream Muffins "Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ

	Lemon Poppy Seed Muffins with Almond Glaze (using yogurt) "Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!" - From: Spice Islands

	Sunrise Peach Muffins From: The California Cling Peach Board

More Muffin Recipes...