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.