Nana Falcone'S Carrot Muffins

• 1 1/2 c. pitted prunes
• 1/2 c. hot water
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 1/4 c. canola oil
• 2 tsp. vanilla
• 2 c. light brown sugar
• 1/4 c. golden raisins, soaked in 1 c. orange juice for 1 hour to soften
• 2 3/4 c. flour, sifted
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1 1/2 c. carrots, finely grated
• 1/2 c. pineapple, diced

1. In a food processor fitted with metal blade, combine prunes, hot water, eggs, egg whites, canola oil and vanilla.
2. Puree until smooth.
3. Strain.
4. Stir in brown sugar; set aside in large bowl. In another large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
5. Add dry mixture to batter, mixing just until smooth.
6. Stir in carrots, pineapple and raisins.
7. Pour batter into muffin pan, using paper liner cups.
8. Bake at 350u0b0 until golden brown, about 30 minutes.
9. Makes 16 muffins.

prunes, hot water, eggs, egg whites, canola oil, vanilla, light brown sugar, golden raisins, flour, cinnamon, nutmeg, baking powder, salt, carrots, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=934942 (may not work)