Carrot-Raisin Muffins


Photo: flickr user stu_spivack
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Ingredients

Nonstick vegetable spray
1 cup Flour
2 tablespoons Wheat germ, toasted
teaspoon Baking powder
1 teaspoon Baking soda
teaspoon Salt
2 teaspoons Brown sugar substitute
1 teaspoon Cinnamon
teaspoon Cloves
teaspoon Nutmeg
cup Carrots, shredded
cup Raisins, soaked in hot water
2 Eggs
2 tablespoons Vegetable oil

Preparation

1
Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.)
2
Combine dry ingredients in a large bowl. Stir in carrots and drained raisins.
3
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.

Tools

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Tags:

bread
tubers
root
breads
muffins
vegetable
desserts
machine
breadmaker
diabetic
baked
baking
quickbreads

Yield:

2.0 servings

Added:

Thursday, February 11, 2010 - 10:55am

Creator:

Anonymous

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