Carrot Cake Muffins

• 1 1/2 c. all-purpose flour
• 1/2 c. firmly packed brown sugar
• 1 1/2 tsp. ground cinnamon
• 1/3 c. raisins
• 1/2 c. shredded carrots
• 1/4 c. skim milk
• 2 egg whites, slightly beaten
• 1/2 c. Kretschmer wheat germ
• 1 Tbsp. baking powder
• 1/2 tsp. salt (optional)
• 1 (8 oz.) can crushed pineapple in juice, well drained
• 1/4 c. applesauce
• 1 tsp. vanilla

1. Heat oven to 400u0b0.
2. Line 12 medium muffin tins with paper baking cups or spray bottoms with nonstick cooking spray.
3. Combine dry ingredients and raisins.
4. Add combined remaining ingredients mixed just until moistened.
5. Fill muffin cups almost full; lightly sprinkle with additional wheat germ, if desired.
6. Bake 20 to 22 minutes or until golden brown.
7. Makes 12 low-fat muffins.

flour, brown sugar, ground cinnamon, raisins, carrots, milk, egg whites, kretschmer wheat germ, baking powder, salt, pineapple, applesauce, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221482 (may not work)