Recipe for cooking carrot raisin muffins

Quick Meals- Soups and Bread :: Sweet Quick Bread

Carrot Raisin Muffins

22% calorie reduction from traditional recipe

2 C. flour
3/4 C. Sugar replacement *
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. peeled grated carrots (about 2 med.) or parsnips
1/2 C. raisins or currants
1/4 C. chopped pecans
3/4 C. apple butter
3 Tbsp. canola oil
1 egg
2 egg whites
2 tsp. vanilla

*May substitute 18 packets Sugar replacement

Mix together flour, Sugar replacement, cinnamon, baking powder and soda, and salt. Stir in carrots, raisins and nuts. Mix together apple butter, canola oil, egg and egg whites, and vanilla until blended. Stir liquid mixture into dry ingredients just until blended.

Fill paper-lined 2 1/2 in. muffin C. 3/4 full. Bake in preheated 375 degree F oven 17 to 19 min. or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 min. Remove muffins and cool slightly. Serve warm.

Makes approximately 12 muffins

Nutrition information per servings: 190 cal., 4g pro., 31g carb., 6g fat, 18 mg chol., 265 mg sodium

Food exchanges: 2 starch, 1 fat