Low-Fat Spiced Carrot-Raisin Muffins


2 1/4 lbs. white pastry flour
20 ozs. light brown sugar, packed
3 Tbsp. baking powder
2 1/4 tsps. baking soda
1 Tbsp ground cinnamon
1 Tbsp ground ginger
2 1/4 tsps. ground allspice
1 1/2 tsps. salt
2 cups. apple butter
1 1/2 cups. plain nonfat yogurt
1/4 cup corn oil
3 large egg, whites
1 lb. carrots, peeled, grated
12 ozs. raisins
granulated sugar as needed


Mix dry ingredients in a large bowl. In separate bowl, combine apple butter, yogurt, oil and egg whites. Add to dry ingredients and mix lightly. Gently fold in carrots and raisins. Do not overbeat. Line 36 muffin cups with paper liners or lightly oil. Spoon batter into cups, filling about 2/3. Bake at 400F until set, 16 to 20 minutes. Remove from oven and sprinkle lightly with granulated sugar. Makes 36 muffins.

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