raisin-carrot muffins from diabeticconnect

Name: Raisin-Carrot Muffins From Diabeticconnect
Prep time: 25 min
Cook time: 20 min
Yield: 14
Cuisine: American
Ingredients: - boiling water; 2/3 cup(s) raisins (golden or brown) to reduce the glycemic load, replace the raisins with "amaisins" and don't soak them.; 1 1/2 cup(s) all purpose flour; 1/2 cup(s) whole wheat flour; 1/3 cup(s) wheat germ (toasted); 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) ground nutmeg; 1 - egg, lightly beaten; 1 1/4 cup(s) buttermilk (or 2% milk); 1/3 cup(s) brown sugar (or splenda has a brown sugar made for baking); 1/4 cup(s) peanut oil (i used canola oil); 1 cup(s) shredded carrots; 2/3 cup(s) walnut pieces

33 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Feb 6, 2014

With whole-wheat flour and toasted wheat germ, these delicious muffins are bursting with good-for-you ingredients.

Rate

prep time 25 Min

cook time 20 Min

method Bake

yield 14 serving(s)

Ingredients

- boiling water
2/3 cup raisins (golden or brown) to reduce the glycemic load, replace the raisins with "amaisins" and don't soak them.
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/3 cup wheat germ (toasted)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 - egg, lightly beaten
1 1/4 cups buttermilk (or 2% milk)
1/3 cup brown sugar (or splenda has a brown sugar made for baking)
1/4 cup peanut oil (i used canola oil)
1 cup shredded carrots
2/3 cup walnut pieces

How To Make raisin-carrot muffins from diabeticconnect

Step 1

Preheat oven to 400 degrees. Spread your wheat germ on a baking sheet and put in oven while it is preheating to toast. Lightly grease (14) 2 1/2 inch muffin cups or line with paper bake cups. Place your raisins in a small bowl and cover with boiling water, set aside.

Step 2

You will start to smell your wheat germ toasting. Let it toast for about 5 minutes. Keeping an eye on it while you prepare your dry mixture. Remove when ready,set aside. In a medium bowl,combine your flours,toasted wheat germ,baking powder,baking soda,salt,nuts and spices.
Step 3

Mix Together. Make a well in the center of your flour mixture. In a small bowl, combine your egg, buttermilk, brown sugar and oil. ingredients. Mix until moist. (It should be lumpy) Drain your raisins and add to the mixture along with your shredded carrot.
Step 4

Mix well and pour into the well in your dry Mix until incorporated into the batter. Scoop about 1/3 cup of batter into each muffin cup. Bake for 18-20 minutes or until golden brown. Cool in muffin tin for 5 minutes. Serve warm or cold.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes