Try this Carrot-Raisin Muffins recipe, or contribute your own.
Suggest a better descriptionFrom: athena.wnin@smtp.usi.edu Date: Mon, 8 Jul 96 8:33:08 -0400 In a large mixing bowl stir together flours, sugar, baking powder, cinnamon, and ginger. Make a well in the center; set aside. In a small mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup, and vanilla; add this to flour mixture. Stir just until moistened. Spray 12 standard-size muffin cups with nonstick coating or line cups with paper bake cups. Divide batter evenly among muffin cups. Sprinke with nuts. Bake in a 400-degree oven about 20 minutes or until golden. Serve warm. Makes 12 muffins. Nutrition information per muffins: 162 calories, 3 g fat, 36 mg cholesterol, 4 g protein, 31 g carbohydrate, 63 mg sodium, 1 g fiber Digest eat-lf.v096.n091 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 226 | ||
Calories from Fat: 32 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 260.7mg | 9 % | |
Potassium 114.4mg | 3 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 45.7g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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