2-1/4 lbs. white pastry flour
20 ounces light brown sugar, packed
3 tablespoons baking powder
2-1/4 teaspoons baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2-1/4 teaspoons ground allspice
1-1/2 teaspoons salt
2 cups apple butter
1-1/2 cups plain nonfat yogurt
1/4 cup corn oil
3 large egg, whites
1 lb. carrots, peeled, grated
12 ounces raisins
granulated sugar as needed
Mix dry ingredients in a large bowl. In separate bowl, combine apple butter, yogurt, oil and egg whites. Add to dry ingredients and mix lightly. Gently fold in carrots and raisins. Do not overbeat.
Line 36 muffin cups with paper liners or lightly oil. Spoon batter into cups, filling about 2/3. Bake at 400F until set, 16 to 20 minutes. Remove from oven and sprinkle lightly with granulated sugar.
Makes 36 muffins.
Calories 229 Fat 2.3 g Carbs 51 g Sodium 333 mg Fiber 2g.