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Title:Carrot Cake Muffin Treats
Yield:12 servings
Category:Quickbreads, Diabetic, Breads/bm
Rating:
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1 1/2 c Whole wheat flour 2 tb Vegetable oil
1 ts Baking soda 1/4 c Raisins
1 tb Baking powder 1/4 c Chopped walnuts
1 ts Ground cinnamon 1/3 c Lowfat milk
1/4 ts Ground nutmeg 8 oz Can uns. crushed pineapple
1/4 ts Ground ginger 1 1/2 c Grated carrots
1 Egg

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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