Lightened-Up Carrot Cake Muffins
Preheat oven to 350 degrees. Coat a 12-cup muffin pan with vegetable cooking spray.
Note: If using a 12x9-inch baking pan instead of muffin pan, bake for 20-25 minutes.
- In mixing bowl whisk together 3 cups whole wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon ground cinnamon. In another bowl whisk together 1 cup natural applesauce, 1 cup sugar-substitute-for-baking, 2 eggs, ¼ cup egg substitute, 2 tablespoons canola oil, 1 teaspoon vanilla extract, 1/3 cup orange juice and 1 tablespoon grated orange peel.
- Add the whisked flour mixture to the liquids; stir until well blended. Fold in 3 cups finely shredded fresh carrots. Pour evenly into the 12 muffin cups.
- Bake for 15 minutes or until lightly brown. Insert a wooden toothpick into the center of one muffin ; it should come out clean.
- Cool on wire rack for a few minutes before removing from muffin pan. Cool completely if frosting the cupcakes.