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

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