Carrot Muffins (Gh)
| Yield: | 8 Servings |
| Categories: | Muffins, Breakfast, Low-Fat, Breads |
| 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 |
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