Yield: 36 muffins
White pastry flour – 2 1/4 pounds
Light brown sugar, packed – 20 oz.
Baking powder – 3 Tbsp.
Baking soda – 2 1/4 tsp.
Ground cinnamon – 1 Tbsp.
Ground ginger – 1 T-bsp.
Ground allspice – 2 1/4 tsp.
Salt – 1 1/2 tsp.
Apple butter – 2 cups
Plain nonfat yogurt – 1 1/2 cups
Corn oil – 1/4 cup
Large eggs, whites only – 3
Carrots, peeled, grated – 1 lb.
Raisins – 12 oz.
Granulated sugar – as needed
Method:-
- Mix dry ingredients in a large bowl. In separate bowl, combine apple butter, yogurt, oil and egg whites. Add to dry ingredients and mix lightly. Gently fold in carrots and raisins. Do not overbeat.
- Line 36 muffin cups with paper liners or lightly oil. Spoon batter into cups, filling about 2/3. Bake at 400F until set, 16 to 20 minutes. Remove from oven and sprinkle lightly with granulated sugar.
Nutrition per muffin: 229 calories, 2.3g fat, (9.1% calories from fat), 0 cholesterol, 51g carbohydrate, 4g protein, 333mg sodium.