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Title: Carrot Cake Muffin Treats-Adapted Categories: Muffins Yield: 32 Servings 1 1/2 c Whole wheat flour 1 ts Baking soda 1 tb Baking powder 2 ts Ground cinnamon 1/4 ts Ground nutmeg 1/4 ts Ground ginger 1 Egg 7 oz Crushed pineapple in juice; -1/2 can 1/4 c Raisins 1/4 c Chopped walnuts 1/3 c 1% low-fat milk; plus 2 tb 1% low-fat milk 1 1/2 c Grated carrots; 1/2 cup -dried, rehydrated 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 |