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Carrot Muffins

2 1/4 c All-Purpose Flour
1/2 c Sugar
1 ts Ground Cinnamon
1 ts Salt
1 ts Baking Soda
1/2 ts Ground Ginger
1 1/2 c Carrots; shred fine
8 oz Vanilla Nonfat Yogurt
1/2 c Egg Substitute
1/2 c Unsweetened Applesauce
1/2 c Raisins
1/3 c Light Brown Sugar; packed
1 ts Vanilla Extract
1 ts Confectioner's Sugar


Preheat oven to 350 degrees. Spray eight jumbo muffin cups (3x1-1/2) with nonstick cooking spray.


Place the prepared muffin pan in a 15x10 jelly-roll pan for easier handling. In medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. In large bowl with wire whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla extract until well-blended. With spoon, stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into pans. Bake 30 minutes or until toothpick inserted comes out clean.


Cool muffins in pans on wire racks 10 minutes; remove muffins from pans and cool slightly on racks. Sprinkle with confectioners' sugar.


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