Carrot Raisin Muffins
Ingredients
nonstick vegetable spray
1 C. flour
2 Tbsp. wheat germ, toasted
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. brown sugar substitute
1 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1-1/3 C. carrots, shredded
1/2 C. raisins, soaked in hot water
2 eggs
2 Tbsp. vegetable oil
Cooking Instructions
Preheat oven to 350 degrees F. Spray muffin tins. Combine dry ingredients in a large bowl. Stir in carrots and drained raisins. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30 to 35 minutes, or until toothpick inserted in center of muffin comes out clean.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)