Carrot-Raisin Muffins

Recipe Ingredients

		Nonstick vegetable spray
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Wheat germ - toast
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Brown sugar substitute
1 teaspoon	5ml	Cinnamon
1/8 teaspoon	0.6ml	Cloves
1/8 teaspoon	0.6ml	Nutmeg
1 1/3 cups	146g / 5.1oz	Carrots - shredded
1/2 cup	80g / 2.8oz	Raisins - soaked in hot
2		Eggs
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

Preheat oven to 350F.

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.

Source:
Unknown Cookbook

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