• 1-1/2 cups all purpose flour
• 1-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2/3 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup carrots, grated
• 3/4 cup walnuts, chopped

Preheat oven to 350°F. Butter 2 muffin cups per person and set aside. Combine first 6 ingredients in a large mixing bowl. In another mixing bowl, beat together oil, sugar and eggs until blended. Gradually stir in dry ingredients and mix. Stir in carrots and walnuts. Fill muffin cups about 2/3 full and bake 20-25 minutes or until tester comes out clean when inserted into center of a muffin.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 577, fat 35.4g, 54% calories from fat, cholesterol 62mg, protein 7.2g, carbohydrates 61.0g, fiber 2.3g, sugar 35.6g, sodium 117mg, diet points 14.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 1.5, Lean meat: 0.5, Fat: 6.5, Sugar: 2.0, Very lean meat protein: 0.0

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