Fat-Free Carrot Muffins - cooking recipe

Ingredients

2 1/4 c. all-purpose flour
1/2 c. sugar
1 tsp. 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.) container vanilla nonfat yogurt
1/2 c. thawed frozen, no-fat, no-cholesterol egg substitute
1/2 c. unsweetened applesauce
3/4 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 the day:
In a medium 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 mixture just until flour is moistened. Spoon batter into 6 ounce brioche pans or jumbo muffin pan cups which have been sprayed with nonstick cooking spray. Bake 30 minutes at 350\u00b0 or until toothpick inserted in center of each muffin comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans. Cool slightly on wire racks. Sprinkle with confectioners sugar.
Makes 8 muffins.