Carrot Cake Muffins - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 1/2 tsp. ground cinnamon
1/3 c. raisins
1/2 c. shredded carrots
1/4 c. skim milk
2 egg whites, slightly beaten
1/2 c. Kretschmer wheat germ
1 Tbsp. baking powder
1/2 tsp. salt (optional)
1 (8 oz.) can crushed pineapple in juice, well drained
1/4 c. applesauce
1 tsp. vanilla

Preparation

Heat oven to 400\u00b0.
Line 12 medium muffin tins with paper baking cups or spray bottoms with nonstick cooking spray.
Combine dry ingredients and raisins.
Add combined remaining ingredients mixed just until moistened.
Fill muffin cups almost full; lightly sprinkle with additional wheat germ, if desired.
Bake 20 to 22 minutes or until golden brown.
Makes 12 low-fat muffins.