CARROT and RAISIN MUFFIN [28-9-15]

CARROT and RAISIN MUFFIN

Ingredients

1 1/2 cups flour
1/2 cup whole wheat buckwheat flour
1/2 cup sugar
2 lg eggs, beaten
1/4 cup carrot,finely shredded
2 Tbsp light corn syrup
1/4 cup walnuts,finely chopped
2 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
8 oz crushed pineapple in juice
1/4 cup raisins
1 tsp vanilla

Directions

In a large mixing bowl stir together flours, sugar, baking powder, cinnamon and ginger. Set aside. In a small bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla. Add all at once to the flour mixture. Spray 12 muffin cups with nonstick coating ot line cups with paper cups. Divide batter evenly among the 12 cups. Sprinkle with nuts. Bake at 400° about 20 minutes or until golden brown. Makes 12 muffins Serve warm.

Calories 162 fat 3 cholesterol 36 sodium 63 carbs 31