Appetizers:

Carrot Muffins

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Ingredients

Nonstick cooking spray
1 pound carrots, grated
1 cup sugar or Splenda
1 cup brown sugar or 1/2 cup brown Splenda
8-ounce can crushed pineapple in its juice
1 cup Prune Puree (See below.)
4 egg whites
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped pecans

Instructions

Preheat oven to 375 degrees F. Spray 36 muffin cups with nonstick cooking spray. In a bowl, combine carrots, sugars or Splendas, pineapple, Prune Puree, eggs and vanilla; stir to blend thoroughly. Add remaining ingredients; mix just to blend. Spoon batter into each cup. Bake 20 minutes or until pick comes out clean. Cool in pan 15 minutes. Remove to racks. May be frozen. Prune puree: Combine 1 1/2 cups (8 ounces) prunes with 6 tablespoons water in a food processor. Pulse on and off till pureed.

Marlene Moore Geneseo