Title: Carrot-Raisin Muffins
Categories: Bread
Yield: 12 Servings

1 1/2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground ginger
2 Beaten eggs (or substitute)
1 cn (8-oz.) crushed pineapple
-(juice pack)
1/4 c Finely shredded carrot
1/4 c Raisins
2 tb Light corn syrup
1 ts Vanilla
Nonstick spray coating
1/4 c Finely chopped walnuts

From: athena.wnin@smtp.usi.edu

Date: Mon, 8 Jul 96 8:33:08 -0400
In a large mixing bowl stir together flours, sugar, baking powder,
cinnamon, and ginger. Make a well in the center; set aside. In a small
mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn
syrup, and vanilla; add this to flour mixture. Stir just until moistened.

Spray 12 standard-size muffin cups with nonstick coating or line cups with
paper bake cups. Divide batter evenly among muffin cups. Sprinke with
nuts. Bake in a 400-degree oven about 20 minutes or until golden. Serve
warm. Makes 12 muffins.

Nutrition information per muffins: 162 calories, 3 g fat, 36 mg
cholesterol, 4 g protein, 31 g carbohydrate, 63 mg sodium, 1 g fiber

Digest eat-lf.v096.n091

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.