Recipe Image

Raisin-Carrot Muffins

  • 15 m
  • 35 m
Diabetic Living Magazine
“Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.”


    • 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


  • 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(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount that's equivalent to ⅓ cup brown sugar.
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