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Suggest a better descriptionPreheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.) Combine dry ingredients in a large bowl. Stir in carrots and drained raisins. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean. 1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Volume III, 1987 Shared but not tested by Elizabeth Rodier, Dec 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 12 | ||
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Calories: 172 | ||
Calories from Fat: 54 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 220.2mg | 8 % | |
Potassium 224.5mg | 6 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 22.1g | ||
Protein 7.2g | 10 % | |
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: 172
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