Diabetic -- Fruit & Carrot Muffins

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Fruit & Carrot Muffins

 

2/3 cup chopped dates. golden raisins, dried currants, dried cherries OR

dried cranberries

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 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 egg

1-1/4 cups buttermilk

1/3 cup packed brown sugar OR brown sugar substitute

1/4 cup cooking oil

1 cup finely shredded carrot

Ground cinnamon

 

1. Preheat oven to 400º F. In a small bowl, combine dried fruit and boiling

water; set aside.

Coat sixteen 2-1/2 " muffin cups with cooking spray or line with paper bake

cups; set aside.

 

2. In a medium bowl, stir together all-purpose flour, whole wheat flour,

wheat germ, baking

powder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the

center.

 

3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or

substitute, and oil.

Add all at once to flour mixture; stir just until moistened (the batter

should be lumpy). Drain

raisins. Gently fold raisins and carrot into batter.

 

4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds

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.

 

*Note: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown.

Follow package directions to use product amount that's equivalent to 1/3 cup

brown sugar.

 

Nutrition Information:

Per serving = calories 146, total fat 4 g, sat fat 1 g, cholesterol 14 mg,

sodium 168 mg, carbs 24 g, fiber 2 g, protein 4 g.

 

Diabetic Exchanges: 2 starch, 1/2 other carb, 1/2 fat.