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Title: Carrot Cake Muffin Treats-Adapted
Categories: Muffins Blank
Yield: 32 Servings
| 1 1/2 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1 | tb | Baking powder |
| 2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground ginger |
| 1 | Egg | |
| 7 | oz | Crushed pineapple in juice, 1/2 can |
| 1/4 | c | Raisins |
| 1/4 | c | Chopped walnuts |
| 1/3 | c | 1% low-fat milk, plus |
| 2 | tb | 1% low-fat milk |
| 1 1/2 | c | Grated carrots, 1/2 cup dried |
| Rehydrated |
Rehydrated dried carrots. Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins. Bake at 350 F for 15 mins. I use grated dried carrots but you could use raw grated carrots.
Original source-American Diabetes Association Holiday Cookbook by Betty Wedman I make these in mini muffin cups. These muffins were sent to the list but the person who sent them said they were untried. I have made them a couple of times and have made some adjustments. they are really good and very, very lowfat. For a treat put a little bit of cinnamon or pineapple lowfat cream cheese on them.
Adapted by Carol Floyd--c.floyd@arnprior.com By Bob & Carol Floyd
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