Carrot Cake Muffins
1 1/2 cups Whole
1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground ginger
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