MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Carrot-Raisin Muffins
 Categories: Diabetic, Desserts, Quickbreads, Breads/bm
      Yield: 12 Servings
 
           Nonstick vegetable spray
      1 c  Flour
      2 tb Wheat germ; toasted
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2 ts Brown sugar substitute
      1 ts Cinnamon
    1/8 ts Cloves
    1/8 ts Nutmeg
  1 1/3 c  Carrots; shredded
    1/2 c  Raisins; soaked in hot water
      2    Eggs
      2 tb Vegetable oil
 
  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.
  
  Beat eggs with oil. Stir into flour mixture. Divide batter evenly
  among 12 tins. Bake for 30 to 35 minutes or until toothpick
  inserted in center of muffin comes out clean.
  
  Per muffin: 105 cal, 3 g protein, 4 g fat, 16 g carbs, 1 g fiber,
  213 mg sodium, 118 mg potassium, 46 mg cholesterol

  Exchanges: 1 Starch, 1/2 Fat
  
  Recipe by Am. Diabetes Assoc. Family Cookbook Volume III, 1987

  Posted by: Elizabeth Rodier, Dec 1993
 
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