Raisin-Carrot Muffins From Diabeticconnect



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


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25 Min
20 Min


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

How to Make Raisin-Carrot Muffins From Diabeticconnect


  • 1Preheat 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.
  • 2You 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.
  • 3Mix 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.
  • 4Mix 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.

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