Fat-Free Carrot Muffins - cooking recipe

Ingredients

2 1/4 c. flour
1/2 c. sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ginger
3 medium size carrots, finely shredded (1 1/2 c.)
1 (8 oz.) container vanilla nonfat yogurt
1/2 c. thawed, frozen, no-fat, no-cholesterol egg substitute
1/2 c. unsweetened applesauce
1/2 c. dark seedless raisins
1/3 c. brown sugar
1 tsp. vanilla
1 tsp. powdered sugar

Preparation

Preheat oven to 350\u00b0.
Spray muffin pan cups with grease.
In medium bowl, combine flour, 1/2 cup sugar, cinnamon, salt, baking powder and ginger.
In a large bowl with whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended.
With spoon, stir together the 2 mixtures until moistened.
Spoon batter into muffin pans.
Bake 30 minutes or until toothpick comes out clean.
Cool muffins in pans 10 minutes and remove.
Sprinkle with powdered sugar.
Makes 8 muffins.