Recipe - Carrot-Pecan Muffins

1/3 cup Golden Raisins
One fourth cup Orange Juice
Three fourths cup Rye Flour
Three fourths cup Wheat Flour; WholeGrain
Three fourths cup Cornmeal
2 teaspoon Baking Powder
1 teaspoon Baking Soda
One half teaspoon Salt
1 cup Yogurt; Skim Milk
2 tablespoon Dark Brown Sugar
1 lg Egg
1 lg Egg White
1 One half cup Carrots; shredded
2 tablespoon Pecans; coarsely chopped

Preheat oven to 400 degrees. Prepare muffin tins with Pam or liners. In
small bowl soak raisins in orange juice for 15 minutes. Meanwhile in large
bowl, stir together the rye flower, whole wheat flour, corn meal, baking
powder, baking soda, and salt. Make a well in the center.

In small bowl stir together the yogurt, sugar, egg and egg white until
blended. Stir in the carrots, raisins and juice just until combined. Pour
into dry ingredients until just combined. Do not overmix.

Spoon One fourth cup batter into each muffin cup and sprinkle with nuts. Bake
1820 minutes until golden and toothpick comes out clean.

Recipe by: Weight Watchers

Posted to MCRecipe Digest V1 #831 by slhire@juno.com (Sandra L Hire) on
Oct 8, 1997