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Carrot Cake Muffins
1 1/2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR*
1 tsp baking soda
1 Tbsp. baking powder
1 Tbsp. HODGSON MILL MILLED FLAX SEED
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 egg
1/2 c raisins
1/3 c low fat milk
8 oz can unsweetened pineapple
1 1/2 c grated carrots
Preheat oven to 350 degrees F.
Combine dry ingredients in a bowl. Add remaining ingredients and blend. Spray muffin tins with non-stick spray and spoon batter 3/4 full into muffin tins.
Bake for 20-25 minutes.
*You may substitute 1/2 c of the HODGSON MILL WHOLE WHEAT GRAHAM FLOUR for 1/2 c HODGSON MILL UNPROCESSED WHEAT BRAN.
Makes 12 muffins. Each muffin: 91 calories; 2 g. dietary fiber; 19 g. carbohydrates; 3 g. protein; 1 g. fat; 0 g. saturated fat; 18 mg. cholesterol; 193 mg. sodium.