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| Carrot Cake Muffin Treats-Adapted Recipe |
Category: Breads / Muffins
Rating:
N/A
Servings: 32
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Ingredients
1 1/2 cup whole wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 egg
7 oz crushed pineapple in juice; 1/2 can
1/4 cup raisins
1/4 cup chopped walnuts
1/3 cup 1% low-fat milk; plus
2 tablespoon 1% low-fat milk
1 1/2 cup grated carrots; 1/2 cup dried, rehydrated
Cooking Directions:
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 source-American Diabetes Association Holiday Cookbook by Betty Wedman I make these in mini muffin cups. Posted to MC-Recipe Digest V1 #989 by Carol & Bob Floyd on Jan 05, 1998
muffins
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