posted by Mona M 08-15-100 4:35 AM
Carrot Cake Style Muffins
Servings: 12
Serving Size: 1 Muffin
Source: D. Evans
1-1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 egg
2 tablespoons vegetable oil
1/4 cups raisins
1/4 cups chopped walnuts
1/3 cups low fat milk
8 ounces can unsweetened crushed pineapple
1-1/2 cups grated carrots
Preheat oven to 350 degrees F.
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.
Nutritional Information Per Serving: Calories: 127; Fat: 5 grams; Carbohydrate: 19 grams; Protein: 4 grams; Sodium: 149 mg
Exchanges: 1 Bread/Starch; 1 Fat