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Print this Recipe    Carrot Muffins

Low-Fat Carrot Muffins

2 cups all purpose flour, sifted
1 cup whole wheat flour, sifted
2 teaspoon baking powder
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 cup real brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup orange juice
1/2 cup applesauce
3 large egg whites
2 cups carrots, shredded
1/2 cup raisins

Preheat oven to 375:. Place paper baking cups into muffin pan and
set aside. In large bowl, combine all dry ingredients and stir. In
another bowl, combine orange juice, applesauce and egg whites; mix
well. Pour juice mixture into flour mixture and mix well. Add carrot
and raisins. Stir until batter covers all raisins and carrots. Mix
should be be slightly moist, if needed, add more orange juice. Fill
paper baking cups 3/4's full. Bake for 20 minutes or until brown.
Serve warm. Makes 6 servings.


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3 of 5 people found the following review helpful:
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Not sweet enough!, November 24, 2004 - 11:12 PM
Reviewer: Muffin Girl from Halifax, Nova Scotia, Canada
I think these muffins were too "low fat" for me. I've never had much luck with apple sauce as a replacement. These were kinda chewy and not very sweet. I don't want to detour others from trying it because maybe it's something I did!

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