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  1. Diabetic
  2. Muffins
  3. Breakfasts & Brunch

Carrot-Raisin Muffins

 
55

Carrot-Raisin Muffins recipe

Yield

4

servings

Prep

15

min

Cook

35

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup all-purpose flour
2 tablespoons wheat germ
toasted
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons sugar substitute
brown
1 teaspoon cinnamon
⅛ teaspoon cloves
*
⅛ teaspoon nutmeg
*
1 ⅓ cups carrots
shredded
½ cup raisins, seedless
soaked in hot water
2 large eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350℉ (180℃).

Spray muffin tins. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 29830% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 500mg 21%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 14%
Sugars g
Protein 16g
Vitamin A 146% • Vitamin C 5%
Calcium 8% • Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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