Low Calorie Low Fat Carrot Cupcakes

Haleh Welcher's Note:

Low Cal, Low Fat...great moisture and texture. This is sure to satisfy the sweet tooth! Thank goodness for honey! Enjoy.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs
• Cook Time: 40 mins

Ingredients:

Servings: 10

• ¾ cup cake flour , plus
• 2 tablespoons cake flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• 4 egg whites
• ¾ cup Splenda sugar substitute
• 3 tablespoons applesauce
• 3 tablespoons butter
• ½ cup honey
• 1 teaspoon vanilla extract
• 1 tablespoon canola oil
• 2 ¼ cups shredded carrots
• 1⁄3; cup chopped walnuts
• fat free butter flavor Pam cooking spray

Directions:

1. Preheat oven to 350°F.
2. In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.
3. In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.
4. Stir in the flour mixture.
5. Stir in carrots.
6. Stir in walnuts.
7. Spray muffin tray with fat free butter flavor PAM.
8. Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.

Reviews

[Chef #394543]

I liked these but they don't rise much more than a couple inches Atleast mine did not.