Low Calorie Low Fat Carrot Cupcakes

Ingredients

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

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.

3. 3

   In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.

4. 4

   Stir in the flour mixture.

5. 5

   Stir in carrots.

6. 6

   Stir in walnuts.

7. 7

   Spray muffin tray with fat free butter flavor PAM.

8. 8

   Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.