Fat Free Carrot Muffins

nonstick cooking spray
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
3 medium carrots -- finely shredded (1
1/2 cups)
8 ounces 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 teaspoon vanilla extract
1 teaspoon confectioners' sugar

Preheat oven to 350�F. Spray eight 6-ounce brioche pans or jumbo muffin pan cups (3" by 1 1/2") with nonstick cooking spray. Place the prepared brioche pans or the muffin-pan cups in a 15 1/2" by 10 1/2" jelly-roll pan for easier handling. In medium bowl, combine flour, 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. With spoon, stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into brioche pans. Bake 30 minutes or until toothpick inserted in center of each muffin comes out clean. Cool carrot muffins in pans on wire racks 10 minutes; remove muffins from pans; cool slightly on wire racks. Sprinkle with confectioners' sugar.

Makes 8 muffins.

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