Recipe(tried): Carrot Spice Muffins

I made these muffins today. They are quite tasty, moist, and not overly sweet, with a nice spice flavor. I used maple syrup, instead of the honey. Next time, I will use both nuts and raisins. This time, I just added the raisins, and it tasted good, but it would be even better with nuts.

Carrot Spice Muffins

2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1 1/2 tsp brown sugar
1/3 cup maple syrup or honey
1/3 cup skim milk
2 egg whites
1 tsp applesauce
2 cups grated carrots, about 4 medium
1/3 cup golden raisins or chopped pecans
Small amount brown sugar

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. Stir to mix well. Add the syrup or honey, milk, egg whites, applesauce, and carrot, and stir just until the dry ingredients are moistened. Fold in the raisins or pecans.

Coat muffin cups with nonstick cooking spray and fill 3/4 full with the batter. Sprinkle a small amount brown sugar on top of each muffin. Bake at 350 F for 13-17 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove the muffins from the oven and let sit for 5 minutes before removing from pan. Serve warm or at room temperature.

Recipe adapted from Secrets of Fat-Free Baking