Recipe - Carrot-Raisin Loaf

1 cup WholeWheat Four
1 cup Unbleached AllPurpose
Flour
1 teaspoon Baking Soda
2 teaspoon Baking Powder
One half teaspoon Salt
One fourth teaspoon Ground Nutmeg
One half teaspoon Ground Cinnamon
2 lg Eggs, Slightly Beaten
1/3 cup Honey
1 cup Lowfat Lemon Yogurt
2 tablespoon Canola Oil
One half cup Shredded Carrots
One half cup Chopped Raisins

Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5inch
loaf pan and set it aside. In a large bowl, stir together the whole wheat
flour, the unbleached flour, soda, baking powder, salt, nutmeg, and
cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to
the dry mixture and stir until well blended. Stir in the carrots and
raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden
pick inserted in the center comes out clean. Cool in the pan for 10 minutes
and then turn out onto a cooling rack to finished cooling.

Each slice contains:
Tot Sat. Cal. Prot. Carb. Fib. Fat Fat
Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini