Raisin-Carrot Muffins

Raisin-Carrot Muffins

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From: Diabetic Living Magazine

Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup golden raisins or dried currants
  • ½ cup boiling water
  • Nonstick cooking spray
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ⅓ cup toasted wheat germ
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 1¼ cups buttermilk
  • ⅓ cup packed brown sugar or brown sugar substitute (see Tip)
  • ¼ cup cooking oil
  • 1 cup finely shredded carrot
  • Ground cinnamon


  • Prep

  • Ready In

  1. Preheat oven to 400°F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2- ½-inch muffin cups with cooking spray or line with paper bake cups; set aside.
  2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and the ½ teaspoon cinnamon. Make a well in the center.
  3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and carrot into batter.
  4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.
  5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins.
  • Tip: If using a sugar substitute, choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount that's equivalent to ⅓ cup brown sugar.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 131 calories; 4 g fat(1 g sat); 2 g fiber; 20 g carbohydrates; 4 g protein; 48 mcg folate; 14 mg cholesterol; 6 g sugars; 1,300 IU vitamin A; 1 mg vitamin C; 43 mg calcium; 1 mg iron; 166 mg sodium; 159 mg potassium
  • Nutrition Bonus: Vitamin A (26% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ other carboydrate

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