Fat-Free Carrot Muffins - cooking recipe

Ingredients

2 1/4 c. 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 carrots, finely shredded (1 1/2 c.)
1 tsp. vanilla extract
1 tsp. confectioners sugar
1 (8 oz.) container vanilla nonfat yogurt
1/2 c. thawed frozen no-fat, no-cholesterol egg substitute
1/2 c. applesauce
1/2 c. seedless raisins
1/2 c. packed light brown sugar

Preparation

Preheat oven to 350\u00b0.
Spray 8 (6 ounce) brioche pans or jumbo muffin pan with nonstick cooking spray.
Place pans in 15 1/2 x 10 1/2-inch jelly roll pan.
Combine flour, sugar, cinnamon, baking soda, baking powder and ginger.
In large bowl with wire whisk, mix shredded carrots, yogurt, egg and vanilla.
With spoon, stir flour mixture into carrot mixture until moistened.
Spoon batter into pans.
Bake 30 minutes.
Cool carrot muffins in pans for 10 minutes.
Remove; cool slightly.
Sprinkle with confectioners sugar.
Each serving contains 280 calories, 0 grams fat, 1 mg cholesterol and 440 mg sodium.