We Are Big Losers

3/4 cups all-purpose flour
1 cup whole wheat flour or 1 3/4 cup whole wheat-white flour blend
1/2 cup flax seed meal (or increase whole wheat flour to 1 1/2 cups)
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
3?4 cup egg substitute
1/2 cup applesauce
2/3 cup Smart Balance 67% Buttery Spread, softened or 1/2 cup Smart Balance Omega oil
1/2 cup skim or 1% milk
1 (8 ounce) can crushed pineapple with juice
2 1/2 cups grated raw carrots
3/4 cup chopped walnuts (optional)
1/2 cup raisins (optional)

1. Preheat oven to 375°. Spray 24 medium muffin cups with Smart Balance cooking spray (or use cupcake paper liners). Set aside.

2. Combine the flours, flax seed meal, brown sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl; whisking thoroughly.

3. In a separate bowl, combine the eggs, applesauce, softened margarine or oil, and milk. Stir in the crushed pineapple.

4. Add the applesauce mixture to the dry ingredients, stirring just until combined.

5. Fold in the grated carrots. If desired, fold in the nuts and/or raisins.

6. With a large spoon, fill muffin cups ~ 3/4 full.

7. Bake at 375° for 25 minutes or until lightly browned and springy to the touch.

Makes 24 muffins (28 muffins if optional nuts and raisins added).

Per muffin (without nuts and raisins): 125 calories, 3 grams protein, 17 grams carbohydrate, 5.2 grams fat, 1.3 grams saturated fat, 1.7 grams monounsaturated fat, 1.8 grams polyunsaturated fat, 0 trans fatty acids, 151 mg Omega-3 fatty acids, 868 mg Omega-6 fatty acids, 23 mg cholesterol, 183 mg sodium, 2 grams fiber (3 Weight Watcher Points)

Per muffin (with nuts and raisins): 155 calories, 4 grams protein, 19 grams carbohydrate, 7.7 grams fat, 0.7 grams saturated fat, 2.9 grams monounsaturated fat, 3.4 grams polyunsaturated fat, 0 trans fatty acids, 352 mg Omega-3 fatty acids, 1087 mg Omega-6 fatty acids, 23 mg cholesterol, 150 mg sodium, 2.5 grams (3 Weight Watchers Points)