MIMI’S CARROT RAISIN BREAD/MUFFINS-Slimmed Down

Helen Ottens Recipe

By Helen Ottens supersewlady

I love Mimi’s carrot muffins, but these ginormous muffins are loaded with calories and carbs and anything else that is not good for a diabetic. They posted the Carrot Raisin Bread recipe on their site so I copied it off and modified it to better reflect numbers that a Diabetic could live with. The bread also makes awesome muffins and when I do it in a regular muffin tin I can eat one for breakfast and get my treat without breaking the carb and calorie bank.


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 c
all purpose flour
1/2 c
whole wheat flour
1 tsp
baking soda
1 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
salt
1 c
unsweetened applesauce
1 Tbsp
molasses
1 1/4 c
splenda
4
eggs
1/2 c
nuts ( use pecans, but waltnuts work really well also)
1/2 c
crushed pineapple in its own juice, drained
1/2 c
raisins
1 c
shredded carrots
Janet Tharpe

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Directions Step-By-Step

1
1. Sift 1st 5 ingredients into a large bowl
2
2. In separate bowl Wisk together the applesauce, molasses, Splenda and eggs.
3
3. Stir liquid into flour, mix well, but don’t over mix.
4
4. Add next 4 ingredients, stir again
5
5. Spray loaf pan with non stick spray. Fill pan 1/3 full or fill 12 regular sized muffin cups 1/3 full.
6
6. Bake at 350 degrees for about 40 minutes to 1 hour, until pick place in center comes out clean.
7
Nutritional information per serving:
Calories: 153.7, Total Fat: 5.5 g, Saturated Fat; 0.9 g, Polyunsaturated Fat; 1.5 g, Monounsaturated Fat; 2.7 g, Cholesterol: 61.7 mg, Sodium: 276.2 mg, Potassium: 165.5 mg, Total Carbohydrate: 25.5 g, Dietary Fiber; 2.5 g, Sugars; 7.6 g, Protein: 4.6 g

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic
Other Tags: Quick & Easy, For Kids, Healthy