raisin-carrot muffins from diabeticconnect

Ingredients For raisin-carrot muffins from diabeticconnect

• boiling water
• 2/3 c

  raisins (golden or brown) to reduce the glycemic load, replace the raisins with "amaisins" and don't soak them.
• 1 1/2 c

  all purpose flour
• 1/2 c

  whole wheat flour
• 1/3 c

  wheat germ (toasted)
• 1 1/2 tsp

  baking powder
• 1/2 tsp

  baking soda
• 1/2 tsp

  salt
• 1 tsp

  cinnamon
• 1/2 tsp

  ground nutmeg
• 1

  egg, lightly beaten
• 1 1/4 c

  buttermilk (or 2% milk)
• 1/3 c

  brown sugar (or splenda has a brown sugar made for baking)
• 1/4 c

  peanut oil (i used canola oil)
• 1 c

  shredded carrots
• 2/3 c

  walnut pieces