Date: Fri, 20 May 94 11:30:06 CDT
From: TAUB@vaxvmsx.babson.edu
Fatfree Carrot Muffins
(Recipe from Good Housekeeping, 2/94)
2 1/4 c. flour 1/2 c. sugar
1 tsp. grnd. cinnamon 1 tsp. salt
1 tsp. baking soda 1/2 tsp. baking powder
1/4 tsp. ground ginger 1 1/2 cups shredded carrots (3?)
8 oz. container vanilla 1/2 c. Egg Beaters
nonfat yogurt 1/2 c. unsweetened applesauce
1/2 c. dark raisins 1/3 c. brown sugar
1 tsp. vanilla extract
Preheat oven to 350. Spray 8 jumbo muffin or brioche pans with nonstick
spray. Place on baking sheet for easy handling.
Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger.
Combine carrots, yogurt, Egg Beaters, applesauce, raisins, brown sugar, and
vanilla. Combine both mixtures just until flour is moistened. Spoon into
pans, bake 30 mins. or until they test done (dry in center). Sprinkle with
powdered sugar if desired. [Each muffin: 280 cal. 0 fat]
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