Raisin-Carrot Muffins
Wheat germ and carrots add to the fiber for these
diabetic-friendly muffins. Serve for breakfast, or enjoy as a
snack on the go!
Ingredients
• ⅔ cup golden raisins or
dried currants • 1 egg
• ½ cup boiling water • ⅓ cup packed brown sugar
or brown sugar substitute*
equivalent to ⅓ cup brown
sugar
• Nonstick cooking spray
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• ⅓ cup toasted wheat germ
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• 1 ¼ cups buttermilk
• ¼ cup cooking oil
• 1 cup finely shredded carrot
• Ground cinnamon
*Sugar substitute: Choose from Sweet
‘N Low Brown or Sugar Twin Granulated
Brown. Follow package directions to
use product amount that is equivalent
to ⅓ cup brown sugar.
Instructions
1. Preheat oven to 400°F. In a small bowl, combine raisins and
boiling water then set aside. Coat sixteen 2 ½ inch muffin
cups with cooking spray or line with paper bake cups and
set aside.
2. In a medium bowl, stir together all-purpose flour, whole
wheat flour, wheat germ, baking powder, baking soda, salt,
and the ½ teaspoon cinnamon. Make a well in the centre.
3. In a small bowl, beat egg slightly and stir in buttermilk,
brown sugar or substitute, and oil. Add all at once to flour
mixture and stir just until moistened (the batter should
be lumpy). Drain raisins. Gently fold raisins and shredded
carrot into batter.
4. Spoon batter evenly into prepared muffin cups, filling each
cup ⅔ full. Sprinkle with additional cinnamon.
5. Bake for 18 to 20 minutes or until golden. Cool in muffin
cups on a wire rack for 5 minutes. Remove from cups. Serve
warm. Makes 16 muffins.
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