Fat-Free Carrot Muffins - cooking recipe

Ingredients

2 1/4 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground 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. packed light brown sugar
1 tsp. vanilla extract
1 tsp. confectioners sugar

Preparation

About 1 hour before serving or early in day:
Preheat oven to 350\u00b0.
Spray eight 6-ounce brioche pans or jumbo muffin pan cups (3 x 1 1/2-inch) with nonstick cooking spray.
Place prepared pans in a 15 1/2 x 10 1/2-inch jelly roll pan for easier handling.