Fat-Free Carrot Muffins - cooking recipe

Ingredients

2 1/4 c. all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. ginger
3 medium carrots, grated (1 1/2 c.)
1/2 c. unsweetened applesauce
1/3 c. light brown sugar
1 tsp. confectioners sugar
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
8 oz. vanilla nonfat yogurt
1/2 c. thawed frozen egg substitute
1/2 c. dark, seedless raisins
1 tsp. vanilla

Preparation

Preheat oven to 350\u00b0.
Spray 8 jumbo muffin cups with nonstick vegetable spray.
In a medium bowl, combine flour, sugar, cinnamon, salt, baking powder, baking soda and ginger.
In a large bowl, with wire whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended.
With spoon, stir flour mixture into carrot mix until all is moistened.
Spoon into muffin cups.
Bake for 30 minutes or until pick inserted into center of each comes out clean.
Cool in pan on rack for 10 minutes.
Sprinkle with confectioners sugar.
Each muffin contains 280 calories, 0 grams fat, 1 milligram cholesterol and 220 milligrams sodium.