Carrot-Pineapple Muffins

• 1 c. 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 1/2 c. shredded carrots
• 1/2 c. chopped raisins
• 1/4 tsp. nutmeg
• 1/2 c. pineapple, crushed
• 1/3 c. plain nonfat yogurt
• 1/2 c. Egg Beaters
• 1/4 c. liquid Butter Buds
• 2 tsp. vanilla
• 1/4 c. sugar plus 3 pkg. Sweet 'N Low

1. Preheat oven to 400u0b0.
2. In a large bowl, stir together flour, oats, baking powder, soda, salt and spices.
3. In another bowl, stir pineapple, yogurt, eggs, liquid Butter Buds and vanilla.
4. Stir in sugar until blended.
5. Stir in flour mixture just until moistened. Stir in carrots and raisins.
6. Spoon batter into muffin cups, lined with paper and sprayed with nonfat cooking spray.
7. Bake 15 to 17 minutes.
8. Yield:
9. 24 muffins.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661914 (may not work)