Low-Fat Carrot Muffins

• 1 3/4 c. flour
• 1/3 c. firmly packed brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 c. shredded carrot
• 3/4 c. orange or pineapple juice
• 1 Tbsp. canola oil
• 1 Tbsp. molasses
• 1 1/2 tsp. orange zest
• 1 1/2 tsp. vanilla
• 2 egg whites (or egg substitute totaling 1 egg)
• 1/3 c. raisins or crushed pineapple, drained
• 4 1/2 c. flour
• 1/2 c. sugar
• 1 Tbsp. baking powder
• 3/4 tsp. soda
• 3/4 tsp. salt
• 1 1/4 c. butter or margarine (2 1/2 cubes)
• 3/4 c. raisins
• 1 1/4 c. buttermilk
• milk
• sugar and cinnamon

1. In large bowl, combine flour, sugar, baking powder, soda, salt and butter.
2. Cut these ingredients like you would for a pie crust. All big chunks of butter should be gone and just have a coarse even mixture.
3. The better it is blended, the more flaky the scones.

flour, brown sugar, baking powder, baking soda, cinnamon, salt, carrot, orange, canola oil, molasses, orange zest, vanilla, egg whites, raisins, flour, sugar, baking powder, soda, salt, butter, raisins, buttermilk, milk, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358402 (may not work)