Fat-Free Carrot Muffins - cooking recipe

Ingredients

2 1/4 c. all-purpose flour
1/2 c. sugar
1 tsp. ground cinnamon
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.) nonfat vanilla yogurt
1/2 c. egg substitute
1/2 c. unsweetened applesauce
1/2 c. dark seedless raisins
1 tsp. vanilla extract
1 c. chopped walnuts (optional)

Preparation

Preheat oven to 350\u00b0.
Spray eight 6-ounce brioche pans (or jumbo muffin pan cups 3 x 1 1/2 inches) with nonstick cooking spray.
Place the prepared brioche pan or muffin pan in a 15 1/2 x 10 1/2-inch jellyroll pan for easier handling.