* Exported from MasterCook *
Muffins, Carrot Raisin
Recipe By :Patti Wolfe Bailey
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Muffins/Rolls Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup honey
8 oz plain yogurt
1/2 cup canola oil
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 1/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts -- optional
In a bowl, combine the dry ingredients. In another bowl, combine
eggs, honey, yogurt, oil, lemon juice and vanilla. Stir into dry
ingredients just until blended. Fold in carrots, raisins and nuts if
desired. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Yield: 1-1/2 dozen.
Prep: 15 min.
Bake: 20 min. + cooling
MAKES:18 servings
One muffin (prepared without nuts) equals 189 calories, 7 g fat (1 g
saturated fat), 24 mg cholesterol, 226 mg sodium, 31 g carbohydrate,
2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Source:
"Originally published as Carrot Raisin Muffins in Quick Cooking
November/December 2001, p21"
S(Internet Address):
http://www.tasteofhome.com/recipes/carrot-raisin-muffins
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Per Serving (excluding unknown items): 212 Calories; 9g Fat (37.4%
calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber;
25mg Cholesterol; 218mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.