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Raisin-Carrot Muffins

Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.
MAKES: 16 servings
SERVING SIZE: 1 muffin
CARB GRAMS PER SERVING: 24
Rated : 
 by 2 people
Raisin-Carrot Muffins
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 16
  • cal.(kcal): 146
  • Fat, total(g): 4
  • chol.(mg): 14
  • sat. fat(g): 1
  • carb.(g): 24
  • fiber(g): 2
  • pro.(g): 4
  • sodium(mg): 168

    • Diabetic Exchanges

  • Starch(d.e): 1
  • Other Carb(d.e): 1
  • Fat(d.e): 1
  • Carb Choice(d.e): 2
  • 2/3 cup  golden raisins or dried currants
  • 1/2 cup  boiling water
  • Nonstick cooking spray
  • 1 1/2 cups  all-purpose flour
  • 1/2 cup  whole wheat flour
  • 1/3 cup  toasted wheat germ
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground cinnamon
  • 1 egg
  • 1 1/4 cups  buttermilk
  • 1/3 cup  packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
  • 1/4 cup  cooking oil
  • 1 cup  finely shredded carrot
  • Ground cinnamon

1. Preheat oven to 400 degree F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside.

2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the center.

3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and carrot into batter.

4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.

5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins.

Tip
  • *Sugar Substitute: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that's equivalent to 1/3 cup brown sugar.

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