| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Diabetic, Desserts, Quickbreads, Breads/bm |
12 |
Servings |
INGREDIENTS
|
|
Nonstick vegetable spray |
| 1 |
c |
Flour |
| 2 |
tb |
Wheat germ, toasted |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Brown sugar substitute |
| 1 |
ts |
Cinnamon |
| 1/8 |
ts |
Cloves |
| 1/8 |
ts |
Nutmeg |
| 1 1/3 |
c |
Carrots, shredded |
| 1/2 |
c |
Raisins, soaked in hot water |
| 2 |
|
Eggs |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray
paper muffin cups - low fat muffins tend to stick.)
Combine dry ingredients in a large bowl. Stir in carrots and drained
raisins.
Beat eggs with oil. Stir into flour mixture. Divide batter evenly
among 12 tins. Bake for 30-35 minutes or until toothpick inserted in
center of muffin comes out clean.
1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4
grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg
potassium, 46 mg cholesterol
Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared
but not tested by Elizabeth Rodier, Dec 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”