Carrot Raisin Muffins

Source: recipesource.com - adapted

Watkins alcohol-free Cooking Spray
1 c Flour
2 Tbl Wheat germ, toasted
1 1/2 tsp Watkins Baking Powder ~ aluminum free
1 tsp Baking soda
1/2 tsp Salt
2 tsp Brown sugar substitute
1 tsp Watkins Pure Ground Cinnamon 
1/8 tsp Watkins Pure Ground Cloves
1/8 tsp Watkins Pure Ground Nutmeg 
1 1/3 c Carrots, shredded 
1/2 c Raisins, soaked in hot water 
2 Eggs
2 Tbl Watkins Original Grapeseed Oil

Preheat oven to 350 F. Spray muffin tins. (suggestion: spray paper muffin cups - low fat muffins tend to stick.) 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 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but not tested by Elizabeth Rhoda, Dec 93

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