Recipe - Carrot Cake Muffin Treats-Adapted

1 One half cup Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
2 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground ginger
1 Egg
7 ounce Crushed pineapple in juice;
One half can
One fourth cup Raisins
One fourth cup Chopped walnuts
1/3 cup 1% lowfat milk; plus
2 tablespoon 1% lowfat milk
1 One half cup Grated carrots; One half cup
dried, rehydrated

Rehydrated dried carrots. Combine the dry ingredients in a bowl. Add the
remaining ingredients and stir to blend. Spoon into oiled muffin tins or
paper muffin cups. Bake at 350 F for 15 mins.

Original sourceAmerican Diabetes Association Holiday Cookbook by Betty
Wedman I make these in mini muffin cups.
Posted to MCRecipe Digest V1 #989 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 05, 1998