posted by Schmitty 04-08-100 3:03 AM
Carrot Cake Muffins
Serving Size 12
1 1/2 cups Whole Wheat Flour
2 tablespoons Vegetable Oil
1 teaspoon Baking Soda
1/4 cup Raisins
1 tablespoon Baking Powder
1/4 cup Walnuts -- chopped
1 teaspoon Cinnamon
1/3 cup Milk, 1% low-fat
1/4 teaspoon Nutmeg
1 cup Unsweetened Pineapple -- crushed
1/4 teaspoon Ginger -- ground
1 1/2 cups Carrots -- grated
1 Egg
Preheat oven to 350 degrees.
In a large bowl, combine the dry ingredients with a spoon. Add remaining wet ingredients and stir to blend with a wire whisk. Spoon into muffin tins lined with paper liners. Bake at 350 degrees F for 20 to 25 minutes.
98.6 Calories, 3.4 Fat, 3.1 Protein, 15.4 Carb., 15 Chol., 209 Sodium