Fat Free Carrot Muffins

• 2 1/4 c. all-purpose flour
• 1/2 c. sugar
• 1 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. ground ginger
• 3 medium carrots, finely shredded (1 1/2 c.)
• 1 (8 oz.) carton vanilla nonfat yogurt
• 1/2 c. thawed frozen no-fat, no-cholesterol egg substitute or 1 egg
• 1/2 c. unsweetened applesauce
• 1/2 c. dark seedless raisins
• 1/3 c. packed light brown sugar
• 1 tsp. vanilla
• 1 tsp. confectioners sugar

1. Preheat oven to 350u0b0.
2. Spray 8 jumbo muffin pans (3 x 1/2-inch) with nonstick cooking spray.
3. In medium bowl, combine flour, sugar, cinnamon, salt, baking powder, baking soda and ginger.
4. In large bowl with wire whisk or fork, mix shredded carrots, yogurt, egg, applesauce, raisins, brown sugar and vanilla until well blended.
5. With spoon, stir flour mixture into carrot mixture just until flour is moistened.
6. Bake 30 minutes or until toothpick comes out clean.
7. Cool carrot muffins in pan on wire rack 10 minutes; remove muffins from pan.
8. Cool slightly and sprinkle with confectioners sugar.
9. Makes 8 large carrot muffins. I also get 3 or 4 normal size muffins in addition.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272448 (may not work)