Title: Carrot-raisin muffins
 Categories: Diabetic, Desserts, Quickbreads, Breadmaker
      Yield: 12 Servings
 
           Nonstick vegetable spray
      1 c  Flour
      2 tb Wheat germ, toasted
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2 ts Brown sugar substitute
      1 ts Cinnamon
    1/8 ts Cloves
    1/8 ts Nutmeg
  1 1/3 c  Carrots, shredded
    1/2 c  Raisins, soaked in hot water
      2    Eggs
      2 tb Vegetable oil
 
  Preheat oven to 350 F.  Spray muffin tins.  (My suggestion: spray
  paper muffin cups - low fat muffins tend to stick.)
  
  Combine dry ingredients in a large bowl.  Stir in carrots and drained
  raisins.
  
  Beat eggs with oil.  Stir into flour mixture.  Divide batter evenly
  among 12 tins.  Bake for 30-35 minutes or until toothpick inserted in
  center of muffin comes out clean.
  
  1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4
  grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg
  potassium, 46 mg cholesterol