Carrot Cake Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 egg
2 tablespoons vegetable oil
1/4 cup raisins
1/4 cup chopped walnuts
1/2 cup lowfat milk
1 can crushed pineapple -- (8 oz)
1 1/2 cups grated carrots
1/4 cup brown sugar -- (sugar twin)
Combine the dry ingredients in a bowl. Add the remaining ingredients
and stir to blend. Spoon into sprayed muffin tins or paper muffin
cups. Bake at 350 F for 20 to 25 minutes. Makes 12 large muffins
WW points = 2 per muffin
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