Fat-Free Carrot Muffins

• 2 1/4 c. all-purpose flour
• 1/2 c. sugar
• 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
• 1 tsp. confectioners sugar

1. About 1 hour before serving or early in day:
2. Preheat oven to 350u0b0.
3. Spray eight 6-ounce brioche pans or jumbo muffin pan cups (3 x 1 1/2-inch) with nonstick cooking spray.
4. Place prepared pans in a 15 1/2 x 10 1/2-inch jelly roll pan for easier handling.

allpurpose, sugar, salt, baking soda, baking powder, ground ginger, carrots, vanilla nonfat yogurt, egg substitute, unsweetened applesauce, raisins, brown sugar, vanilla extract, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171728 (may not work)