Title: Fat-Free Carrot Muffins
Categories: Muffins
Yield: 8 Muffins
| 2 1/4 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1/2 | ts | Ground ginger |
| 1 1/2 | c | Carrots; shred fine |
| 8 | oz | Vanilla nonfat yogurt |
| 1/2 | c | Frozen egg substitute; thaw |
| 1/2 | c | Unsweetened applesauce |
| 1/2 | c | Dark seedless raisins |
| 1/3 | c | Light brown sugar; packed |
| 1 | ts | Vanilla extract |
| 1 | ts | Confectioners' sugar |
Preheat oven to 350~. Spray eight jumbo muffin cups (3x1-1/2) with nonstick
cooking spray. Place the prepared muffin pan in a 15x10 jelly-roll pan for
easier handling. In medium bowl, combine flour, sugar, cinammon, salt,
baking soda, baking powder and ginger. In large bowl with wire whisk or
fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar
and vanilla extract until well-blended. With spoon, stir flour mixture into
carrot mixture just until flour is moistened. Spoon batter into pans. Bake
30 minutes or until toothpick inserted comes out clean. Cool muffins in
pans on wire racks 10 minutes; remove muffins from pans and cool slightly
on racks. Sprinkle with confectioners' sugar. CAL 280; FAT 0gr.