- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons sugar substitute*
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup cholesterol-free egg substitute
- 2 tablespoons unsweetened applesauce
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla
- 1 cup shredded carrots
- 2 tablespoons raisins
Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.
Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.
Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.
Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.
Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.
Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.
*This recipe was tested with sucralose-based sugar substitute.
Yield: 2 servings.
Serving size: 1 muffin.
Nutrition Facts Per Serving:
Exchanges per serving: 3 Bread/Starch, 1 1/2 Fat, 1/2 Fruit.
Copyright Diabetic Cooking.