Diabetic Carrot Muffins

• 3 eggs
• 5 tbsp canola oil
• 1 cup buttermilk
• 1 cup whole wheat flour
• 1/2 cup fine cornmeal
• 1/2 cup rolled oats
• 1/4 cup warm honey
• 1 cup grated carrots (about 2 medium carrots, packed)
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1 tbsp chopped ginger root
• 1/2 cup chopped nuts (black walnuts, pecans, hazelnuts)
• 1 tbsp orange zest or lemon zest
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp allspice
• 1 tsp baking powder
• 1 tsp vanilla
• 1 tbsp each of allspice and sugar mixed together (topping)

1. Preheat oven to 375 Fahrenheit.
2. Line muffin tins with muffin papers and lightly spray with non-stick spray.
3. Set aside.
4. In a medium bowl, whisk together the eggs, oil and buttermilk.
5. Carefully add the remaining ingredients except for the allspice-sugar topping.
6. Stir until just combined; do not overwork the batter.
7. Divide the batter evenly among the 12 muffin cups.
8. Sprinkle the tops lightly with the allspice-sugar mixture.
9. Bake for about 20 minutes until the tops are golden.
10. Remove to a wire rack to cool completely.

eggs, canola oil, buttermilk, whole wheat flour, cornmeal, rolled oats, honey, carrots, raisins, cranberries, ginger root, nuts, orange zest, baking soda, salt, allspice, baking powder, vanilla

Taken from cookpad.com/us/recipes/357593-diabetic-carrot-muffins (may not work)