Fat-Free Carrot Muffins

• 2 1/4 c. flour
• 1/2 c. sugar
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. 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. brown sugar
• 1 tsp. vanilla
• 1 tsp. powdered sugar

1. Preheat oven to 350u0b0.
2. Spray muffin pan cups with grease.
3. In medium bowl, combine flour, 1/2 cup sugar, cinnamon, salt, baking powder and ginger.
4. In a large bowl with whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended.
5. With spoon, stir together the 2 mixtures until moistened.
6. Spoon batter into muffin pans.
7. Bake 30 minutes or until toothpick comes out clean.
8. Cool muffins in pans 10 minutes and remove.
9. Sprinkle with powdered sugar.
10. Makes 8 muffins.

flour, sugar, cinnamon, salt, baking soda, baking powder, ginger, carrots, vanilla nonfat yogurt, egg substitute, unsweetened applesauce, raisins, brown sugar, vanilla, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982329 (may not work)