Carrot Muffins

Keep a batch of these in your freezer for a great accompaniment to salads or as a breakfast treat. For easier preparation, look for shredded carrots in the produce area of your grocery store.

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole-wheat flour
3/4 cup Equal® Spoonful*
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups grated carrots (4 medium) or parsnips
1/2 cup raisins or currants
1 egg
2 egg whites
3/4 cup fruit puree fat replacement (such as Sunsweet® Lighter Bake™) or apple butter
2 tablespoons vegetable oil
1 tablespoon vanilla
2 tablespoons finely chopped pecans or walnuts (optional)

* May substitute 18 packets Equal sweetener

Preparation

Lightly spray 12 muffin cups or line with paper-liners; set aside.
Whisk flours, Equal®, cinnamon, baking powder, baking soda and salt in large bowl. Stir in carrots and raisins.
Whisk egg, egg whites, fruit puree, oil and vanilla in small bowl. Stir into dry ingredients until just moistened.
Spoon batter into muffin cups; sprinkle with nuts, if desired. Bake in preheated 375° F oven 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

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