| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
American |
Muffins |
32 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
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 |
tb |
1% low-fat milk |
| 1 1/2 |
c |
Grated carrots; 1/2 cup dried, rehydrated |
INSTRUCTIONS
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, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”