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Applesauce Carrot Cupcakes   

Directions:

Mix together all the dry ingredients in a large bowl. Make a well in the middle of the dry ingredients and add the pure maple syrup, canola oil, water, vanilla, and applesauce. Mix for about 5 min. or until well blended. Fold the carrots and walnuts into the cake mixture. Place paper muffin liners in a muffin baking pan. Fill muffin cups 2/3 full. Bake at 350 deg F. for 20-25 minutes. Insert a toothpipck in the middle of a muffin and, if it comes out clean, it's done. Remove from oven and place on a cooling rack for 10 min. To make the frosting, put 1 cup of pure maple syrup in a saucepan and cook until it changes to a cream like color. Take pan off the stove and stir in one 8-oz container of tofutti better than cream cheese. Mix until everything is blended. Put a small amout on top of each muffin. Garnish with walnut halves in the middle and a sprinkle of shredded carrots around the walnut.

Yields: 24 cupcakes

Nutritional information:

Per cupcake:
calories:270; fat: 13 grams; saturated fat: 2 grams; sodium: 10 milligrams; carbohydrates: 37 grams; dietary fiber: 4 grams; protein: 4 grams.

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