| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Quickbreads, Diabetic, Breads/bm | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1 | tb | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground ginger |
| 1 | Egg | |
| 2 | tb | Vegetable oil |
| 1/4 | c | Raisins |
| 1/4 | c | Chopped walnuts |
| 1/3 | c | Lowfat milk |
| 8 | oz | Can uns. crushed pineapple |
| 1 1/2 | c | Grated carrots |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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