Low Fat Carrot Raisin Muffins - a fantastic, sweet muffin made with yogurt, egg substitute, and applesauce. A favorite for breakfast and afternoon snacks.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12muffins
Ingredients
2 ¼cupflour
½cupwhite sugar
1teaspooncinnamon
1teaspoonsalt
1teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonground ginger
1 ½cupshredded carrotsabout 3
8ouncesvanilla non-fat yogurt
½cupliquid egg substitute(recommend: Egg Beaters)
½cupunsweetened applesauce
½cupraisins
⅓cupbrown sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 350.
Spray 8 jumbo or 12 regular muffin cups with nonstick spray.
Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger in a medium bowl.
In another, larger bowl, combine carrots, yogurt, egg beaters, applesauce, raisins, brown sugar and vanilla.
Stir the dry mixture into the wet mixture just until flour is moistened.
Spoon into pans.
Bake 30 minutes for jumbo muffins, 20 minutes for regular muffins or until they test done (dry in center).