Raisin-Carrot Muffins
Recipe from Diabetic Living

Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.


Raisin-Carrot Muffins


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Servings: 16 muffins
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Ingredients
 
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  • 2/3  cup  golden raisins or dried currantsOn Sale
  • 1/2  cup  boiling waterOn Sale
  •     Nonstick cooking sprayOn Sale
  • 1-1/2  cups  all-purpose flourOn Sale
  • 1/2  cup  whole wheat flourOn Sale
  • 1/3  cup  toasted wheat germOn Sale
  • 1-1/2  teaspoons  baking powderOn Sale
  • 1/2  teaspoon  baking sodaOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/2  teaspoon  ground cinnamonOn Sale
  • 1    eggOn Sale
  • 1-1/4  cups  buttermilkOn Sale
  • 1/3  cup  packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugarOn Sale
  • 1/4  cup  cooking oilOn Sale
  • 1  cup  finely shredded carrotOn Sale
  •     Ground cinnamonOn Sale
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Directions
1.
Preheat oven to 400 degree F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside.
2.
In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the center.
3.
In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and carrot into batter.
4.
Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.
5.
Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins.

*Sugar Substitute
Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that's equivalent to 1/3 cup brown sugar.
Nutrition information
Calories 146, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 14 mg, Sodium 168 mg, Carbohydrate 24 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Other Carbohydrate .5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Muffins
Sure, you probably already know how to make muffins, but have you tried making them with cheese, poppy seeds, or oatmeal? There are so many different ways you can dress up an everyday muffin and turn it into a culinary masterpiece. By adding just a few unusual ingredients to this basic muffin recipe, your muffins can go from sweet to savory or from breakfast to dinner.

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Pumpkin Muffins
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