Raisin-Carrot Muffins



Wheat germ and carrots up the fiber in these cakelike muffins.

Buttermilk keeps them low in fat.
Per muffin with sugar serving: 146 calories        4g total fat (1 g sat. fat)  14mg cholesterol    168 mg sodium   24g carbohydrate
2g fiber 4g protein


Nonstick cooking spray

1 cup golden raisins or dried currants

2    cups all-purpose 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    beaten egg 1 1/4    cups buttermilk

1/2    cup packed brown sugar

1/4    cup cooking oil 1    cup shredded carrot


1. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl pour boiling water over raisins to cover; set aside.

2. In a medium bowl combine the flour, wheat germ, baking powder, baking soda, salt, and cinnamon. Make a well in the center of flour mixture.

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

4. Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake in a 400° oven about 20 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins

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