Fat Free Carrot Muffins

• 2 1/2 c. all-purpose flour
• 1/2 c. sugar
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. soda
• 1/2 tsp. baking powder
• 1/4 tsp. ginger
• 3 medium size carrots, finely shredded (1 1/2 c.)
• 1 (8 oz.) container vanilla yogurt
• 1/2 c. thawed egg substitues
• 1/2 c. unsweetened applesauce
• 1/2 c. dark seedless raisins
• 1/3 c. packed light brown sugar
• 1 tsp. vanilla
• 1 tsp. powdered sugar

1. About 1 hour before serving, preheat oven to 350u0b0.
2. Spray 8 large muffin pan cups with nonstick cooking spray.
3. In medium bowl, combine flour, sugar, cinnamon, salt, soda, baking powder and ginger.
4. In large bowl with wire whisk or fork, mix shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended.
5. With spoon, stir flour mixture into carrot mixture just until flour is moistened.
6. Spoon batter into pan.
7. Bake 30 minutes or until toothpick inserted in center of each muffin comes out clean.
8. Cool muffins in pan on wire rack for 10 minutes; remove muffins from pan.
9. Cool slightly on wire rack. Sprinkle with confectioners sugar.
10. Makes 8 muffins.

flour, sugar, cinnamon, salt, soda, baking powder, ginger, carrots, vanilla yogurt, egg substitues, unsweetened applesauce, raisins, brown sugar, vanilla, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030413 (may not work)