Carrot Raisin Muffins

22% calorie reduction from traditional recipe

2 cups all-purpose flour
3/4 cup Equal Spoonful *
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups peeled grated carrots (about 2 medium) or parsnips
1/2 cup raisins or currants
1/4 cup chopped pecans
3/4 cup apple butter
3 tablespoons vegetable oil
1 egg
2 egg whites
2 teaspoons vanilla

*May substitute 18 packets Equal sweetener

Combine flour, Equal, cinnamon, baking powder and soda, and salt. Stir in carrots, raisins and nuts. Combine apple butter, vegetable oil, egg and egg whites, and vanilla until blended. Stir liquid mixture into dry ingredients just until blended.

Fill paper-lined 2 1/2 inch muffin cups 3/4 full. Bake in preheated 375 degree F oven 17 to 19 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins and cool slightly. Serve warm.

Makes 12 muffins

Nutrition information per serving: 190 cal., 4g pro., 31g carb., 6g fat, 18 mg chol., 265 mg sodium

Food exchanges: 2 starch, 1 fat