Carrot-Raisin Muffins
Low Salt-Sodium Recipe
By Fitness and Freebies
Carrots and raisins with crushed pineapple in moist tender muffins spiced with cinnamon and ginger. Walnuts add a nice crunch.
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
2 beaten eggs
8 ounce can crushed pineapple (juice pack)
1/4 cup finely shredded carrots
1/4 cup raisins
2 tablespoons light corn syrup
1 teaspoon vanilla
Nonstick spray coating
1/4 cup chopped walnuts
Recipe Directions
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.
Nutrition information per muffin:
Recipe makes 12 muffins
Serving size: 1 muffin
Calories: 162;
Total Fat: 3g;
Cholesterol: 36mg;
Protein: 4g;
Carbohydrates: 31g;
Fiber: 1g;
Sodium: 63mg
See also:
Balsamic Glazed Carrots
Low Fat Carrot Cookies
Cornmeal Cheese Muffins
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