Recipe - Carrot Muffins (Gh)

2 One fourth cup AllPurpose Flour
One half cup Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
One half teaspoon Ground Ginger
1 One half cup Carrots; shred fine
8 ounce Vanilla Nonfat Yogurt
One half cup Egg Substitute
One half cup Unsweetened Applesauce
One half cup Raisins
1/3 cup Light Brown Sugar; packed
1 teaspoon Vanilla Extract
1 teaspoon Confectioner's Sugar

Preheat oven to 350 degrees. Spray eight jumbo muffin cups (3x11/2) with
nonstick cooking spray.

Place the prepared muffin pan in a 15x10 jellyroll pan for easier
handling. In medium bowl, combine flour, sugar, cinnamon, salt, baking
soda, baking powder and ginger. In large bowl with wire whisk or fork, mix
carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and
vanilla extract until wellblended. With spoon, stir flour mixture into
carrot mixture just until flour is moistened. Spoon batter into pans. Bake
30 minutes or until toothpick inserted comes out clean.

Cool muffins in pans on wire racks 10 minutes; remove muffins from pans and
cool slightly on racks. Sprinkle with confectioners' sugar.

Recipe by: Good Housekeeping Magazine

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998