Breads:

Carrot Muffins

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Ingredients

Nonstick cooking spray
1 pound carrots, grated
1 cup sugar or Splenda
1 cup brown sugar or 1/2 cup brown Splenda
8-ounce can crushed pineapple in its juice
1 cup Prune Puree (See below.)
4 egg whites
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped pecans

Instructions

Preheat oven to 375 degrees F. Spray 36 muffin cups with nonstick cooking spray. Combine carrot, Splenda and/or sugars, pineapple, prune puree, eggs and vanilla. Stir to blend thoroughly. Add egg whites, vanilla, flour, baking soda, cinnamon, salt, cranberries and pecans. Mix just to blend. Spoon batter into baking cups. Bake 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to rack. May be frozen.

Marlene Moore Geneseo