Recipe - Carrot-Raisin Muffins

1 One half cup Allpurpose flour
One half cup Wholewheat flour
One half cup Sugar
2 teaspoon Baking powder
One half teaspoon Ground cinnamon
One fourth teaspoon Ground ginger
2 Beaten eggs (or substitute)
1 cn (8oz.) crushed pineapple
(juice pack)
One fourth cup Finely shredded carrot
One fourth cup Raisins
2 tablespoon Light corn syrup
1 teaspoon Vanilla
Nonstick spray coating
One fourth cup Finely chopped walnuts

From: athena.wnin@smtp.usi.edu

Date: Mon, 8 Jul 96 8:33:08 0400
In a large mixing bowl stir together flours, sugar, baking powder,
cinnamon, and ginger. Make a well in the center; set aside. In a small
mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn
syrup, and vanilla; add this to flour mixture. Stir just until moistened.

Spray 12 standardsize muffin cups with nonstick coating or line cups with
paper bake cups. Divide batter evenly among muffin cups. Sprinke with
nuts. Bake in a 400degree oven about 20 minutes or until golden. Serve
warm. Makes 12 muffins.

Nutrition information per muffins: 162 calories, 3 g fat, 36 mg
cholesterol, 4 g protein, 31 g carbohydrate, 63 mg sodium, 1 g fiber

Digest eatlf.v096.n091

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.