Carrot Pecan Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sweetened applesauce||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs), melted (Fleischmann'S)|
|Egg beaters||1⁄4 Cup (4 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs), divided|
|Powdered sugar glaze||2 Tablespoon|
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 1/3 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.