2/3 cup golden raisins or dried currants
1/2 cup boiling water
Nonstick cooking spray
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup toasted wheat germ
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg
1-1/4 cups buttermilk
1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
1/4 cup cooking oil
1 cup finely shredded carrot
Ground cinnamon

1. Preheat oven to 400 degree F. In a small bowl, combine raisins and boiling water; set aside. Coat sixteen 2-1/2-inch muffin cups with cooking spray or line with paper bake cups; set aside.
2. In a medium bowl, stir together all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and the 1/2 teaspoon cinnamon. Make a well in the center.
3. In a small bowl, beat egg slightly; stir in buttermilk, brown sugar or substitute, and oil. Add all at once to flour mixture; stir just until moistened (the batter should be lumpy). Drain raisins. Gently fold raisins and carrot into batter.
4. Spoon batter evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with additional cinnamon.
5. Bake for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups. Serve warm. Makes 16 muffins.
*Sugar Substitute: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount that's equivalent to 1/3 cup brown sugar.

Calories : 146
Protein (g) : 4
Carbohydrate (g) : 24
Total fat (g) : 4
Cholesterol (mg) : 14
Saturated Fat (g) : 1
Fiber (g) : 2
Vitamin A (DV%) : 0
Vitamin C (DV%) : 0
Sodium (mg) : 168
Starch (d.e.) : 1
Other Carbohydrates (d.e.) : .5

Diabetic Living Fall 2005 8/28/2005 Bread p