Carrot Cake Muffins

Carrot Cake Muffins

1 1/2 cups Whole wheat flour

1 teaspoon Baking soda

1 tablespoon Baking powder

1 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1/4 teaspoon Ground ginger

1 Egg

2 tablespoons Vegetable oil

1/4 cup Raisins (dark or golden)

1/4 cup Chopped walnuts

1/3 cup Lowfat milk

8 ounces unsweetened crushed pineapple

1 1/2 cups Grated carrots

Combine the flour, baking soda, baking powder and spices in a bowl; mix.

Add the remaining ingredients and stir to blend.

Spoon into oiled muffin tins or paper cups.

Bake in a 350° F. oven for 20 to 25 minutes.

American Diabetes Holiday Cookbook