Carrot-Pumpkin-Raisin Muffins Recipe

1. Directions
   
   
2. Preheat oven to 375 F. Spray 12 muffin cups with nonstick spray.
   
   
3. In a large mixing bowl, stir together the brown sugar, Splenda, flour, baking powder, cinnamon, ginger and salt.
   
   
4. In a small bowl, beat the egg until foamy. Add the milk, pumpkin, Carrots (I put thme in the food processor to make itty-bits), raisins, applesauce, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.
   
   
5. Fill muffin cups three-quarters full with batter.
   
   
6. Bake for 15 minutes, until the tops spring back when touched with your finger. Place muffins on rack to cool.
   
   
7. Once cooled, muffins can be frozen, tightly wrapped, for up to 2 months.
   
   

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in manganese High in phosphorus High in selenium Very high in vitamin A

Bad points High in sugar