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mimi’s carrot raisin bread/muffins-slimmed down

(1 rating)
supersewlady avatar
Recipe by
Helen Ottens
@supersewlady
American Fork, UT

I love Mimi’s carrot muffins, but these ginormous muffins are loaded with calories and carbs and anything else that is not good for a diabetic. They posted the Carrot Raisin Bread recipe on their site so I copied it off and modified it to better reflect numbers that a Diabetic could live with. The bread also makes awesome muffins and when I do it in a regular muffin tin I can eat one for breakfast and get my treat without breaking the carb and calorie bank.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For mimi’s carrot raisin bread/muffins-slimmed down

  • 1 c
    all purpose flour
  • 1/2 c
    whole wheat flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 1 c
    unsweetened applesauce
  • 1 Tbsp
    molasses
  • 1 1/4 c
    splenda
  • 4
    eggs
  • 1/2 c
    nuts ( use pecans, but waltnuts work really well also)
  • 1/2 c
    crushed pineapple in its own juice, drained
  • 1/2 c
    raisins
  • 1 c
    shredded carrots

How To Make mimi’s carrot raisin bread/muffins-slimmed down

  • 1
    1. Sift 1st 5 ingredients into a large bowl
  • 2
    2. In separate bowl Wisk together the applesauce, molasses, Splenda and eggs.
  • 3
    3. Stir liquid into flour, mix well, but don’t over mix.
  • 4
    4. Add next 4 ingredients, stir again
  • 5
    5. Spray loaf pan with non stick spray. Fill pan 1/3 full or fill 12 regular sized muffin cups 1/3 full.
  • 6
    6. Bake at 350 degrees for about 40 minutes to 1 hour, until pick place in center comes out clean.
  • 7
    Nutritional information per serving: Calories: 153.7, Total Fat: 5.5 g, Saturated Fat; 0.9 g, Polyunsaturated Fat; 1.5 g, Monounsaturated Fat; 2.7 g, Cholesterol: 61.7 mg, Sodium: 276.2 mg, Potassium: 165.5 mg, Total Carbohydrate: 25.5 g, Dietary Fiber; 2.5 g, Sugars; 7.6 g, Protein: 4.6 g
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