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CARROT GINGER MUFFINS

List of Ingredients




This tasty muffin will remind you of a moist carrot cake. For sensational flavor, use freshly grated gingerroot.

Non-stick cooking pan
1 tsp baking powder
1 cup fat free milk
¼ cup ultra low fat or fat free corn syrup
½ cup of brown sugar
½ cup raisins
3 cups grated carrots
1 tablsp freshly-grated ginger
4 large egg whites
1 cup water
2 cups flour


Recipe



Preheat oven to 400 F. Spray 2 6 – cup muffin tins with non-stick fat free cooking spray. Blend the baking powder with the milk. Add the corn syrup, brown sugar, raising, carrots, ginger, egg whites, and water. Stir this mixture well. Gently fold in the flour a little at a time. Mix until the flour is just moistened. Divide among the muffin tins. Bake 20 minutes, until muffins are lightly browned and firm to the touch. Allow the muffins to cool for 5 minutes before removing from tins. Muffins may be stored in the refrigerator for up to 3 weeks or in the freezer for 3 months. To reheat, microwave each muffin on high for 30 seconds or heat in a 350 F oven for 10 minutes.