CARROT CUPCAKES

2 eggs
1 cup honey
1/2 cup vegetable oil
8 oz. fresh curd tofu, drained
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. vanilla
2 tsp. lemon juice
2 cups whole wheat flour
1 cup finely shredded carrots
1/2 cup chopped raisins
1/4 cup powdered sugar (for garnish)

Preheat oven to 375 degrees F. Line 24 (2 1/2-inch) muffin pans with paper bake cups.

In a blender container or a food processor bowl combine the eggs, honey, oil, tofu, baking soda, cinnamon, vanilla and lemon juice. Cover and blend until smooth.

Pour mixture into a large mixing bowl. Beat in the flour and carrots. Stir in the raisins. Fill prepared baking cups 2/3 full with mixture.

Bake in a 375 degrees F oven for 20 minutes. Cool thoroughly on a wire rack.

Lightly dust cupcakes with powdered sugar. Store cupcakes covered in the refrigerator.

Each of the 24 cupcakes contains 153 calories and 6 grams of fat.

Source: American Institute for Cancer Research