Recipe - Carrot Cake Muffin Treats

1 One half cup Whole wheat flour
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground ginger
1 Egg
2 tablespoon Vegetable oil
One fourth cup Raisins
One fourth cup Chopped walnuts
1/3 cup Lowfat milk
8 ounce Can uns. crushed pineapple
1 One half cup Grated 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 20 to 25 minutes.

1 muffin 127 calories, 1 bread, 1 fat exchange 19 grams
carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg
potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip