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.) container vanilla nonfat yogurt
1/2 c. thawed frozen no-fat, no cholesterol egg substitute
1/2 c. unsweetened applesauce
1/2 c. dark seedless raisins
1/3 c. packed light brown sugar
1 tsp. vanilla extract

Preparation

About
1
hour\tbefore\tserving
or
early
in the day: Preheat oven to 350\u00b0.
In a medium bowl, combine flour, sugar, cinnamon,
salt,
baking soda, baking powder and ginger.
In a large bowl,
with
a wire whisk or fork, mix shredded carrots, yogurt,
egg
substitute, applesauce, raisins, brown sugar and vanilla
extract until well-blended.
With a spoon, stir flour mixture
into
carrot
mixture
just until flour is moistened. Spoon batter
into bake cups in a muffin tin.
Bake 30 minutes or until
a
toothpick inserted in center of each muffin comes out clean.
Makes
18
muffins.
Each muffin:
About 124 calories, 0 g fat, 1/2 mg cholesterol and 196 mg sodium.