Carrot and Apple Muffins

Fresh, shredded carrots and apples make these low-fat muffins moist and tender.

cups all purpose flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 cup raisins 1/2 cup finely shredded carrot 1/2 cup shredded peeled apple 1/2 cup nonfat or low fat plain yogurt 1/3 cup apple juice 3 tablespoons canola oil 1 tablespoon vanilla 1 egg 2 tablespoons flaked coconut 1. Heat oven to 400°F. Lightly spray 12 muffin cups with nonstick cooking spray.

In large bowl, combine flour, sugar, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, cloves and raisins; mix well.

In medium bowl, combine carrot, apple, yogurt, apple juice, oil, vanilla and egg; blend well. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter evenly into muffin cups. Sprinkle each with pinch of coconut, pressing in lightly.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Cool on wire rack or serve warm.

muffins PER MUFFIN : 200 calories, 4.5 g total fat (.5 g saturated fat), 4 g protein, 37 g carbohydrate, 20 mg cholesterol, 265 mg sodium, 1.5 g fiber