Carrot Cake Muffin Treats

1 1/2 c Whole wheat flour

1 ts Baking soda

1 tb Baking powder

1 ts Ground cinnamon

1/4 ts Ground nutmeg

1/4 ts Ground ginger

1 Egg

2 tb Vegetable oil

1/4 c Raisins

1/4 c Chopped walnuts

1/3 c Lowfat milk

8 oz Can uns. crushed pineapple

1 1/2 c Grated carrots

Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into oiled muffin tins or paper muffin cups. Bake at 350 F for 20 to 25 minutes. 1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams

carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg potassium, 23 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93