Skinny Carrot Muffins

Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 8 muffins

Moist muffins studded with raisins and carrots-perfect for a light breakfast or dessert.

Ingredients:

2-1/4 cups all-purpose flour
2-2/3 tbsp Fibresure
1/2 cup granulated sugar
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground ginger
3 medium carrots, peeled and finely shredded (1-1/2 cups/375 mL)
1 container (450g) vanilla nonfat yogurt
1/2 cup thawed, frozen egg substitute
1/2 cup unsweetened applesauce
1/2 cup dark seedless raisins
1/3 cup packed light-brown sugar
1 tsp vanilla extract
1 tsp confectioners' sugar

Directions:

Preheat oven to 180°C. Spray eight 170g brioche pans or jumbo (7.5 cm x 3 cm) muffin-pan cups with nonstick cooking spray. Place the prepared brioche pans in a 40cm x 25 cm jelly-roll pan for easier handling.

In medium bowl, combine flour, Fibresure, granulated sugar, cinnamon, salt, baking soda, baking powder, and ginger. In large bowl, with wire whisk or fork, mix shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar, and vanilla until well blended. Stir flour mixture into carrot mixture just until flour mixture is moistened.

Spoon batter into brioche pans or muffin cups. Bake until toothpick inserted in centre of muffins comes out clean, about 30 minutes. Cool muffins in pans on wire racks 10 minutes; remove muffins from pans and cool slightly on wire racks. Sprinkle with confectioners' sugar.