Breakfast

Raisin and Carrot Muffins is for Breakfast, Snack.

Raisin and Carrot Muffins takes 15 minutes to prepare.

Raisin and Carrot Muffins takes 15 minutes to cook.

Raisin and Carrot Muffins makes 10 servings.

The ingredients for Raisin and Carrot Muffins are:

2/3 c. raisins, soaked in 1/2 c. boiling water until soft and then drained
1 1/2 c. white flour
1/2 c. whole wheat flour
1/3 c. wheat germ
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 egg
1 1/4 c. buttermilk
2/3 c. Splenda brown sugar substitute
1/4 c. cooking oil
1 c. shredded carrot

Here is how you make Raisin and Carrot Muffins:

Preheat oven to 400. Line muffin cups. Stir together flours, wheat germ, baking powder, soda, salt and cinnamon. In small bowl, beat lightly egg, buttermilk, brown sugar and oil. Pour into dry ingredients and add in raisins and carrots. Stir til just moistened. Spoon into muffin cups and bake 15-20 minutes. Makes 20, serving size here is 2 each. Could cut calories by just eating one.Number of Servings: 10Recipe submitted by SparkPeople user PATTYHANS.

The nutritional information for Raisin and Carrot Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 297.5

• Total Fat: 7.0 g
• Cholesterol: 22.5 mg
• Sodium: 232.0 mg
• Total Carbs: 54.5 g
• Dietary Fiber: 2.6 g
• Protein: 5.9 g