Carrot-Raisin Muffins
The fat has been replaced by light corn syrup, with
the muffins' tenderness and moistness left intact.
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoon 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 carrot
1/4 cup raisins
2 teaspoon light-color corn syrup
1 teaspoon vanilla
Nonstick spray coating
1/4 cup chopped walnuts
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 F oven for about 20 minutes or until
golden. Serve warm. Makes 12 muffins.
Nutrition facts per muffin: 162 cal., 3 g total fat,
36 mg chol., 63 mg sodium, 31 g carbo., 1 g fiber, 4 g
pro.
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