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| Home -> [Bakery, Breads, Carrot, Desserts, Low-calorie, Muffins & Biscuits] -> [Carrot-raisin muffins Recipe] |
Carrot-raisin muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Carrot, Desserts, Low-calorie, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| | Nonstick vegetable spray | | 1
| cup | Flour | | 2
| tbsp | Wheat germ, toasted | | 1 1/2
| tsp | Baking powder | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt | | 2
| tsp | Brown sugar substitute | | 1
| tsp | Cinnamon | | 1/8
| tsp | Cloves | | 1/8
| tsp | Nutmeg | | 1 1/3
| cup | Carrots, shredded | | 1/2
| cup | Raisins, soaked in hot water | | 2
| | Eggs | | 2
| tbsp | Vegetable oil |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Spray muffin tins. | | 3 | (my suggestion: spray paper muffin cups - low fat muffins tend to stick). | | 4 | Combine dry ingredients in a large bowl. | | 5 | Stir in carrots and drained raisins. | | 6 | Beat eggs with oil. | | 7 | Stir into flour mixture. | | 8 | Divide batter evenly among 12 tins. | | 9 | Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean. | | 10 | 1 muffin - 105 cal, 1 starch, ?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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