Carrot-Raisin Muffins

Ingredients

• nonstick vegetable spray
• 1 cup flour
• 2 tbsp wheat germ, toasted
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp brown sugar substitute
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1 1/3 cup carrots, shredded
• 1/2 cup Raisins, soaked in hot water
• 2 eggs
• 2 tbsp vegetable oil

Directions

Preheat oven to 350 °F. Spray muffin tins. (my suggestion: spray paper muffin cups - low fat muffins tend to stick). Combine dry ingredients in a large bowl. Stir in carrots and drained Raisins. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean. 1 muffin - 105 calories, 1 starch, ½ fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol