Low-Fat Carrot-Pineapple Muffins

• 1 c. all-purpose flour
• 1 c. quick oats
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. lite salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1/2 c. crushed pineapple in juice
• 1/3 c. plain nonfat yogurt
• 2 Egg Beaters
• 1/4 c. liquid Butter Buds
• 2 tsp. vanilla
• 1 c. packed brown sugar
• 1/2 c. sugar
• 1 1/2 c. shredded carrots
• 1/2 c. raisins

1. Preheat oven to 400u0b0.
2. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices.
3. In another bowl, stir together the pineapple, yogurt, Egg Beaters, Butter Buds and vanilla.
4. Stir in brown and white sugars until blended.
5. Make a well in the center of the flour mixture; stir in liquid just to moisten.
6. Stir in the carrots and raisins.
7. Spoon the batter into muffin cups that have been lined with muffin papers.
8. Bake for 15 to 17 minutes.
9. Yields 24 muffins.

flour, oats, baking powder, baking soda, lite salt, cinnamon, ginger, ground cloves, nutmeg, pineapple, nonfat yogurt, egg beaters, liquid butter, vanilla, brown sugar, sugar, carrots, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051352 (may not work)