Raisin-Carrot Muffins

Name: Raisin-Carrot Muffins
Yield: 16
Ingredients: 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

Raisin-Carrot Muffins was pinched from <a href="http://www.diabeticlivingonline.com/recipe/vegetables/raisin-carrot-muffins/" target="_blank">www.diabeticlivingonline.com.</a>

"Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch...."

INGREDIENTS

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2/3 cup golden raisins or dried currants

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1/2 cup boiling water

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Nonstick cooking spray

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1 1/2 cups all-purpose flour

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1/2 cup whole wheat flour

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1/3 cup toasted wheat germ

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1 1/2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 teaspoon ground cinnamon

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1 egg

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1 1/4 cups buttermilk

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1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar

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1/4 cup cooking oil

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1 cup finely shredded carrot

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Ground cinnamon

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