Low Salt

Carrot-Raisin Muffins
Low Salt/Sodium Recipe

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Two beaten eggs
8-ounce can crushed pineapple (juice pack)
1/4 cup finely shredded carrot
1/4 cup raisins
2 Tbsp. light-color corn syrup
1 teaspoon vanilla
Nonstick spray coating
1/4 cup chopped walnuts

In a large mixing bowl stir together flours, sugar, baking powder, cinnamon, and ginger. Make a well in the center; set aside. In a small mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup, and vanilla; add all at once to flour mixture. Stir just until moistened.

Spray 12 muffin cups with nonstick coating or line cups with paper bake cups. Divide batter evenly among muffin cups. Sprinkle with nuts. Bake in a 400-degree oven for about 20 minutes or until golden. Serve warm. Recipe makes 12 muffins.