Raisin & Carrot Muffins

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Nutritional Info
  • 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

View full nutritional breakdown of Raisin & Carrot Muffins calories by ingredient
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Number of Servings: 10


    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


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: 10

Recipe submitted by SparkPeople user PATTYHANS.

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