Recipe - Fatfree Carrot Muffins

2 One fourth cup Flour
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
One fourth teaspoon Ground ginger
8 ounce Nonfat yogurt; vanilla
One half cup Raisins; dark
1 teaspoon Vanilla
One half cup Sugar
One half teaspoon Salt
One half teaspoon Baking powder
1 One half cup Shredded carrots; 3
2 Whole eggs
One half cup Applesauce; unsweetened (I
used a small jar of Gerbers
Baby Applesauce)
1/3 cup Brown sugar

From: Naralon Thorn nthorn@wwdc.com

Date: Sat, 06 Jul 1996 00:26:25 0400
Recipe By: Recipe from Good Housekeeping

1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray.

2. Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and
ginger.

3. In a separate bowl combine carrots, yogurt, eggs, applesauce, raisins,
brown sugar and vanilla.

4. Combine both mixtures just until flour is moistened.

5. Spoon into pans, and bake 30 mins. or until they test done (dry in
center).

6. Sprinkle with powdered sugar if desired. (I did not)

Per serving: 182.6 Calories; 1.0g Fat (5.1% calories from fat); 4.7g
Protein 39.9g Carbohydrate; 30mg Cholesterol; 240mg Sodium

If you are not concerned about salt intake I would use 1 whole tsp but
it tastes good with only One half teaspoon.

Digest eatlf.v096.n090

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.