Carrot-Raisin Muffins

Ingredients

 * nonstick vegetable spray
 * 1 cup flour
 * 2 tbsp wheat germ, toasted
 * 1 1/2 tsp baking powder
 * 1 tsp baking soda
 * 1/2 tsp salt
 * 2 tsp brown sugar substitute
 * 1 tsp cinnamon
 * 1/8 tsp cloves
 * 1/8 tsp nutmeg
 * 1 1/3 cup carrots, shredded
 * 1/2 cup raisins, soaked in hot water
 * 2 eggs
 * 2 tbsp vegetable oil

Directions
Preheat 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, ½ fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol