Carrot Cake Muffin Treats-adapted
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | American | Muffins | 32 | Servings |
INGREDIENTS
| 1 1/2 | c | Whole wheat flour |
| 1 | t | Baking soda |
| 1 | T | Baking powder |
| 2 | t | Ground cinnamon |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Ground ginger |
| 1 | Egg | |
| 7 | oz | Crushed pineapple in juice |
| 1/2 can | ||
| 1/4 | c | Raisins |
| 1/4 | c | Chopped walnuts |
| 1/3 | c | 1% low-fat milk, plus |
| 2 | T | 1% low-fat milk |
| 1 1/2 | c | Grated carrots, 1/2 cup |
| dried rehydrated |
INSTRUCTIONS
1998 Rehydrated dried carrots. 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 15 mins. Original source-American Diabetes Association Holiday Cookbook by Betty Wedman I make these in mini muffin cups. Posted to MC-Recipe Digest V1 #989 by Carol & Bob Floyd <c.floyd@arnprior.com> on Jan 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 6mg
Sodium: 95.4mg
Potassium: 55.1mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 2.2g
Protein: 1.2g