Categories: Quickbreads, Diabetic, Breads/bm 
      Yield: 12 servings 
  
  1 1/2 c  Whole wheat flour 
      1 ts Baking soda 
      1 tb Baking powder 
      1 ts Ground cinnamon 
    1/4 ts Ground nutmeg 
    1/4 ts Ground ginger 
      1    Egg 
      2 tb Vegetable oil 
    1/4 c  Raisins 
    1/4 c  Chopped walnuts 
    1/3 c  Lowfat milk 
      8 oz Can uns. crushed pineapple 
  1 1/2 c  Grated carrots 
  
  Combine the dry ingredients in a bowl.  Add the remaining ingredients 
  and stir to blend.  Spoon into oiled muffin tins or paper muffin 
  cups. Bake at 350 F for 20 to 25 minutes. 
   
  1 muffin - 127 calories, 1 bread, 1 fat exchange 19 grams 
  carbohydrate, 4 grams protein, 5 grams fat 149 mg sodium, 201 mg 
  potassium, 23 mg cholesterol 
   
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 
  Shared but not tested by Elizabeth Rodier, Nov 93