Ingredients
-
nonstick cooking spray
-
1/2 cup all-purpose flour, plus
-
2 tablespoons all-purpose flour
-
3/8 cup Splenda sugar substitute
-
1/2 teaspoon baking powder
-
1/4 teaspoon baking soda
-
1/2 teaspoon cinnamon
-
1/2 cup egg substitute
-
1 tablespoon canola oil
-
2 tablespoons unsweetened applesauce
-
1/2 teaspoon vanilla extract
-
2 tablespoons raisins
-
1 cup shredded carrot (I buy pre-shredded carrots)
Instructions
- Preheat oven to 400ºF.
- Lightly spray coffee cups (or tins) with nonstick spray.
- Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
- In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
- Add carrots and raisins to mixture and stir until combined.
- Add the flour mixture to the egg and carrot mixture stirring till smooth.
- Spoon batter into cups (or tins).
- Push the shredded carrots into the top to smooth.
- Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
- Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.