Carrot-Raisin Muffins

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Preheat oven to 350 °F. 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. 1 muffin - 105 calories, 1 starch, ½ fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol