Cheesy Surprise

Bisquick Substitute

Carrot Bread, Six Week Bran Muffins

Basic Sourdough Batter, Richer Hot Cakes, Sourdough Pancakes, Sourdough Waffles

Apple Cider Syrup

Fat Free Carrot Muffins

Fat Free Carrot Muffins

2 ¼ cups flour

½ cups sugar

1 tsp. Ground cinnamon

1 tsp. Salt

1 tsp. Baking soda

½ tsp. Baking powder

¼ tsp. Ground ginger

3 medium sized shredded carrots(1 ½ cups)

One 8 ounce container vanilla non fat yogurt

½ cup thawed frozen no fat non-cholesterol egg substitute

½ cup unsweetened applesauce

½ cup dark seedless raisins

1/3 cup packed brown sugar 

1 tsp. Vanilla

1 tsp. Confectioners sugar

Combine the flour, cinnamon, salt, baking soda, baking powder, ginger, and sugar.  In a large bowl with a wire whisk, mix carrots, yogurt, eggs, applesauce, raisins, brown sugar, and vanilla until well blended. Then with a spoon, stir flour mixture into carrot mixture just until moistened. Spoon into muffin tins and sprinkle with confectioner’s sugar. Bake at 350 degrees for 30 minutes. Makes 8 muffins.