Desserts recipes |
Carrot Pecan Muffins |
1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup sweetened applesauce 1/2 cup firmly packed light brown sugar 1/3 cup fleischmann's® original margarine -- melted 1/4 cup egg beaters® healthy egg substitute 1 cup shredded carrots 1/2 cup pecan halves -- chopped and divided Powdered sugar glaze 1 cup powdered sugar 5 teaspoons water -- to 6 teaspoons |
In small bowl, combine flour, baking soda, cinnamon and nutmeg; set aside. In large bowl, combine applesauce, brown sugar, margarine and Egg Beaters. Stir in flour mixture, carrots and cup pecans just until moistened. Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups. Bake at 350°F for 20 to 25 minutes or until lightly browned. Cool on wire rack. Drizzle tops of muffins with Powdered Sugar Glaze; sprinkle with remaining pecans. Makes 1 dozen muffins |