Carrot-Raisin Muffins
By: Anonymous
Published: Thursday, February 11, 2010 - 10:55am

Ingredients




Nonstick vegetable spray
1 cup Flour
2 tablespoons Wheat germ, toasted
teaspoon Baking powder
1 teaspoon Baking soda
teaspoon Salt
2 teaspoons Brown sugar substitute
1 teaspoon Cinnamon
teaspoon Cloves
teaspoon Nutmeg
cup Carrots, shredded
cup Raisins, soaked in hot water
2 Eggs
2 tablespoons Vegetable oil

Preparation

1 Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.) 2 Combine dry ingredients in a large bowl. Stir in carrots and drained raisins. 3 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.