Carrot-Raisin Muffins

Ingredients

 * nonstick vegetable spray
 * 1 cup flour
 * 2 tbsp wheat germ, toasted
 * 1½ tsp baking powder
 * 1 tsp baking soda
 * ½ tsp salt
 * 2 tsp brown sugar substitute
 * 1 tsp cinnamon
 * ⅛ tsp cloves
 * ⅛ tsp nutmeg
 * 1⅓ cup carrots, shredded
 * ½ cup raisins, soaked in hot water
 * 2 eggs
 * 2 tbsp vegetable oil

Directions

 * 1) Preheat oven to 350°F.
 * 2) Spray muffin tins (my suggestion: spray paper muffin cups - low fat muffins tend to stick).
 * 3) Combine dry ingredients in a large bowl.
 * 4) Stir in carrots and drained raisins.
 * 5) Beat eggs with oil.
 * 6) Stir into flour mixture.
 * 7) Divide batter evenly among 12 tins.
 * 8) Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

Nutritional information
1 muffin: 105 cal, 1 starch, ½ fat exchange, 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber, 213 mg sodium, 118 mg potassium, 46 mg cholesterol