Carrot Cake Muffins

This is not something that we would eat all the time, It is High in Carbs.
However it is a low fat choice, for that special occasion. . Hope all
enjoys this one. –Kabuki Dancer


Carrot Cake Muffins

Serving Size : 12
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1 cup all-purpose flour
2/3 cup sugar substitute -- equivalent to
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
dash mace
1/2 cup crushed pineapple
1/2 cup applesauce
1 egg -- slightly beaten
1 1/2 teaspoons vanilla extract
2 cups shredded Carrots
1/2 cup raisin
1/4 cup apple juice
3/4 cup soy protein Powder

Preheat oven to 400 degrees. Place 12 Cupcake papers in Muffin Tins. In large
bowl, stir together flour, brown sugar, baking powder, baking soda, salt,
cinnamon, and mace. In another bowl, stir together pineapple, applesauce, apple
juice, egg and vanilla until blended. Make a well in center of dry ingredients;
add pineapple mixture and stir in just to combine. Stir in carrots and raisins.
Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake
tester inserted in center of one muffin comes out clean. Remove muffin tins to
wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on
rack. Serve warm or store in an airtight container at room temperature. These
muffins freeze well.

Makes 12

Per serving: 111 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g
Protein; 24g Carbohydrate; 16mg Cholesterol; 164mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat;
1/2 Other Carbohydrates