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Ingredients
3 cups (375 g) self-raising flour 1/2 teaspoon bicarbonate of soda 1 teaspoon mixed spice 1/2 cup (85 g) brown sugar 1 large carrot, grated 4 tablespoons toasted sesame seeds 1 cup (170 g) sultanas 1 cup (250 g) low fat unflavored yoghurt 1 cup (250 ml) skim milk 3 tablespoons melted poly unsaturated margarine (salt reduced) 3 egg whites, lightly beaten

Instructions
Delicious light muffins are perfect weekend fare. Any leftovers can be frozen and used when time is short. Makes 24 NUTRITION TIP For people who need to restrict salt as well as fat and cholesterol, try using a sodium-free baking powder in place of ordinary baking powder and self-raising flour, which supply a large amount of sodium. Based on potassium, it is available from pharmacies or specialty health food shops. Toasting bread does not reduce its carbohydrate or kilojoules (calorie) value. It merely drives off water and converts some of the starchy carbohydrate to dextrin's and sugars. 1. Sift flour, bicarbonate of soda and mixed spice into a mixing bowl. Add brown sugar, carrot, sesame seeds and sultanas. 2. Combine yoghurt, milk, margarine and egg whites and stir into flour mixture. Mix until just combined. Spoon mixture into lightly greased muffin pans. Bake at 200°C for 20 minutes or until golden brown. 588 kilo joules (139 calories) per serve Low Fat 3.6g Low Cholesterol 0 mg Medium Fibre 1.2 g Medium Sodium 214 mg