Title: Carrot Cake Muffin Treats
Categories: Quick Diabetic Bread
Yield: 12 Servings

1 1/2	c	Whole wheat flour
1	ts	Baking soda
1	tb	Baking powder
1	ts	Ground cinnamon
1/4	ts	Ground nutmeg
1/4	ts	Ground ginger
1		Egg
2	tb	Vegetable oil
1/4	c	Raisins
1/4	c	Chopped walnuts
1/3	c	Lowfat milk
8	oz	Can uns. crushed pineapple
1 1/2	c	Grated carrots

Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes.

1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

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