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
1¼ cups buttermilk
⅓ cup packed brown sugar or brown sugar substitute (see Tip)
¼ cup cooking oil
1 cup finely shredded carrot
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.
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.
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.
Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.
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.