Apple Carrot Muffins 1 1/2 cups of all purpose flour 1 (4serving) package Jello Sugar Free instant vanilla pudding mix 1/4 cup splenda 1 teaspoon baking soda 1 teaspoon Jo's Apple pie Spice 1 cup of finely shredded carrots 1 cup (2 small ) cored,unpeeled and finely chopped cooking apples 1 cup unsweetened applesauce 1 egg or equivalent in egg substitute 1 teaspoon vanilla extract Preheat oven to 400 degrees. Spray 8 wells of a 12 holemuffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour,dry pudding mix,Splenda,baking soda,and Jo's Apple Pie Spice. Stir in carrots, apples and walnuts. In a small bowl, combine applesauce, egg, and vanilla extract. Add applesauce mixture to flour mixture. Mix gently to combine. Evenly spoon batter into prepared muffin wells. Bake 20 to 22 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on wire rack and let set for 5 minutes. Remove muffins from pan and continue coolin on wire rack. Freezes well. Serves 8 159 calories 3grm fat 4grm Protein 29 grms Carbohydrate 336 mg Sodium 16mg calcium 2 grms fiber Diabetic 2starch/ carbohydrate Jo Anna Lund