g.i. carrot cupcakes

Not GI Joe Cupcakes. Glycemic Index Cupcakes

"The cupcakes are perfect for those using the glycemic index to monitor their diet. Low glycemic foods release their sugars slowly - and are thus more beneficial for maintaining blood sugar levels."

• 1/2 cup light veg oil
• 1/2 cup packed brown sugar
• 1 lightly beaten egg
• 3 egg whites
• 1 cup shredded carrots
• 1 cups shredded cooking apples
• 1 cup (7 oz.) raisins
• 1/2 cup (3 1/2 oz.) chopped dates
• 1/2 cup (3 1/2 oz.) mixed dried berries
• 1/2 cup (3 1/2 oz.) chopped walnuts
• 1 tsp. allspice
• 1 tsp. baking powder
• 2 3/4 cups self-rising whole wheat flour

Preheat the oven to 350 degrees F. Place 12 paper baking cups into a muffin pan. In a alrage bowl, combine the oil and sugar, and beat with an electric mixer until light and smooth, about 2 to 3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruits, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon the mixture into the cups.

Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve with a low-fat margarine spread (or Smart Butter instead, no need for hydrogenated oil)

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 dozen.

Pictures to come...