Fat-Free Carrot Muffins

In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger.

In a large bowl, mix shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla extract.

Stir until well-blended.

Stir flour mixture into carrot mixture just until flour is moistened.

Spoon batter into 6 ounce brioche pans or jumbo muffin pan cups that have been sprayed with nonstick cooking spray.

Bake at 350° for 30 minutes or until toothpick inserted in center of each muffin comes out clean.

Cool muffins in pans on wire rack for 10 minutes.

Remove muffins from pans.

Cool slightly on wire racks. Sprinkle with confectioners sugar, if desired. Makes 8 large muffins.