Title: Carrot-Raisin Muffins
Categories: Diabetic Dessert Quick Bread
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 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but not tested by Elizabeth Rodier, Dec 93

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