Carrot Muffins

These fat-free muffins taste so good children won't know they're healthy.Serve for breakfast or as a snack.

1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oat bran
1 tsp. baking soda
1 tsp. allspice
1/2 tsp. salt (optional)
1/2 tsp. baking powder
2 jars (6 oz. each) pureed carrots (baby food type)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup seedless raisins
1 tsp. vanilla extract

Preheat oven to 350 degrees. Spray muffin tins with non-stick cookingspray. In a medium bowl, combine flour, sugar, oat bran, baking soda,allspice, salt (optional) and baking powder. In a larger bowl, mix carrots,with remaining ingredients until well-blended. Stir flour mixture intocarrot mixture just until flour is moistened. Spoon batter into muffintins. Bake for 30 minutes or until toothpick inserted in the center comesout clean.

Yield: 12 muffins
One serving: 1 muffin
Per serving: 163 calories, 36 grams carbohydrate, 4 grams protein, 0 grams fat
Exchanges: 2 starch