22% calorie reduction from traditional recipe.

2 cups all-purpose flour
3/4 cup Equal® Spoonful*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups peeled grated carrots (about 2 medium) or parsnips
1/2 cup raisins or currants
1/4 cup chopped pecans
3/4 cup apple butter
3 tablespoons vegetable oil
1 egg
2 egg whites
2 teaspoons vanilla

Combine flour, Equal®, cinnamon, baking powder and soda, and salt. Stir in carrots, raisins and nuts. Combine apple butter, vegetable oil, egg and egg whites, and vanilla until blended. Stir liquid mixture into dry ingredients just until blended.

Fill paper-lined 2 1/2 inch muffin cups 3/4 full. Bake in preheated 375°F oven 17 to 19 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins and cool slightly. Serve warm.

Makes 12 muffins.

* May substitute 18 packets Equal® sweetener.

Submitted by: Equal