Low-Fat Carrot Muffins - cooking recipe

Ingredients

1 3/4 c. flour
1/3 c. firmly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. shredded carrot
3/4 c. orange or pineapple juice
1 Tbsp. canola oil
1 Tbsp. molasses
1 1/2 tsp. orange zest
1 1/2 tsp. vanilla
2 egg whites (or egg substitute totaling 1 egg)
1/3 c. raisins or crushed pineapple, drained
4 1/2 c. flour
1/2 c. sugar
1 Tbsp. baking powder
3/4 tsp. soda
3/4 tsp. salt
1 1/4 c. butter or margarine (2 1/2 cubes)
3/4 c. raisins
1 1/4 c. buttermilk
milk
sugar and cinnamon

Preparation

In large bowl, combine flour, sugar, baking powder, soda, salt and butter.
Cut these ingredients like you would for a pie crust. All big chunks of butter should be gone and just have a coarse even mixture.
The better it is blended, the more flaky the scones.