Ingredients
- 1/2 cup plus two tablespoons wheat grains flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon sodium bicarbonate
- 1/4 teaspoon salt
- 1/4 cup reduced-fat spreadable margarine
- two tablespoons orange juice
- two tablespoons beaten egg
- 3/4 cup grated carrots
- 1/4 cup raisins
Directions
- Inside a bowl, combine the flour, brown sugar, cinnamon, baking powder, sodium bicarbonate and salt. In a tiny bowl, beat the margarine, orange juice and egg on medium speed for one minute (mixture won't be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
- Coat muffin cups with cooking spray or use paper liners fill half full with batter. Bake at 350 for 25-25 minutes or until a toothpick arrives clean. Awesome for five minutes before removing from pan to some wire rack. Yield: 6 muffins.
Initially printed as Wheat Grains Carrot Muffins in Cooking for just two Spring 2006, p46
Dietary Details
1 each: 145 calories, 5g fat (1g saturated fats), 22mg cholesterol, 250mg sodium, 25g carb (15g sugars, 2g fiber), 3g protein Diabetic Exchanges: 1 starch, fat.