Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.
Preheat oven to 400 degrees F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-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 1/2 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(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount that's equivalent to 1/3 cup brown sugar.
1 starch, 1/2 fat, 1/2 other carboydrate