Carrot-Raisin Muffins

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

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.

Recipe makes 12 muffins.

Nutrition Facts per Muffin:
Calories 162
Total Fat 3g
Cholesterol 36mg
Protein 4g
Total Carbohydrate 31g
Dietary Fiber 1g
Sodium 63mg