xiaoxl/recipe_data huggingface dataset:
Split Pea Soup without Pork
Category: soups-stews-and-chili
By SANDY ALBANESE

To make a delicious Pea Soup without all the fat simply substitute chicken stock for most of the liquid in your favorite recipe!  The soup will cook down and be flavorful, though mild in taste.  My family loves this substitute!

Ingredients:
1 pound dried split peas
1 stalk celery, diced
2 large carrots, peeled and diced
2 (14.5 ounce) cans low-fat, low sodium chicken broth
3 cups water
salt and pepper to taste

Directions:
Rinse and pick through peas.  Place them in a large pot with the celery, carrots, broth and water.  Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours.  Season with salt and pepper before serving.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 65
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 11.2 g
Sugars: 1.9 g
Dietary fiber: 4.6 g
Protein: 4.8 g
Sodium: 144.2 mg
Grilled Herbed Mushroom Vegetable Medley


Ingredients:
button mushrooms, red bell peppers, yellow bell pepper, zucchini, butter, margarine, fresh thyme, dried thyme leaves, fresh basil, dried basil leaves, fresh chives, green onion top, garlic, salt, pepper

Directions:
Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
Thinly slice mushroom stems and caps.
Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
Pour over vegetables and toss to coat well.
Transfer to a 20x14 inch sheet of heavy duty foil.
Wrap into a packet sealing edges well, leaving space for heat to circulate.
Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.
Sausage Pepper and Potato Quiche


Ingredients:
potatoes, green pepper, onion, cheese, eggs, milk, salt, pepper, olive oil

Directions:
Remove casing from sausage and cook in a pan over medium heat until browned. Use a wooden spoon and crumble the sausage as it cooks. Drain on a paper towel to remove any fat.
In same pan, gently saute peppers and onions about 5 min until soft. Salt and pepper to taste. Remove from pan and set aside.
Again using same pan, heat olive oil and cook potato slices about 10 min to soften.
Preheat oven to 350. Lay pie crust into pie pan and lay potato slices to cover bottom. Next add crumbled sausage, peppers and onions. Whisk together egg and milk and pour over top of mixture. Top with cheese.
Bake at 350 for about 40 minutes or until set and golden.
Serve warm.
Pan-Grilled Steak with Balsamic Peppers


Ingredients:
kosher salt, fresh ground pepper, olive oil, red bell peppers, yellow bell peppers, garlic

Directions:
Heat a large, heavy-bottomed pan on medium-high heat until hot.
Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
Remove steaks from the pan and set aside to keep warm.
Add the olive oil to the pan until hot, about 1 minute.
Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
Add the garlic, vinegar and the remaining salt and pepper.
Cook, stirring often, until all the liquid evaporates, about 2 minutes.
Serve the peppers over the steaks.
Swiss Cheese Rye Bread


Ingredients:
water, water, all-purpose flour, all-purpose flour, salt, table salt, instant yeast, instant yeast, swiss cheese, swiss cheese

Directions:
Mix the ingredients except cheese,.
knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing] and place in oiled straight-sided clear container.
Stretch and fold after 15 minutes, cover and rest for another 15 minutes.  Stretch and fold once more and return to container.
Cover container and place in fridge.
When twice the volume (3 hours] lightly flatten, cover and allow to warrn about 1 hour.
spread cheese on top and roll into desired shape.
Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
45 minutes or until doubled in volume.
bake for 12 min and rotate loaves, removing pan.
bake for 15 min more until 205 internally.
Cool on rack.
Baked Parmesan-Crusted Chicken
Category: main-dish
By chic_chef

This kid friendly, quick, and easy baked chicken makes great leftovers for chicken salad!

Ingredients:
¾ cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
¼ teaspoon pepper
½ teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish. Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 chicken breasts

Calories: 423.1
Fat: 28 g
Saturated fat: 16.3 g
Carbohydrates: 14 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 28.1 g
Cholesterol: 129.5 mg
Sodium: 613.6 mg
Soft Pretzel Bites
Category: bread
By Simply Sundays!

Perfect bite-sized soft pretzels! Add your favorite toppings: salt, poppy seeds, sesame seeds, dried shallots, dried onions, etc... before baking. Serve with cheese sauce or any dipping sauce of your choice.

Ingredients:
1 ½ cups water
6 tablespoons butter, melted
2 tablespoons brown sugar
1 (.25 ounce) package active dry yeast
2 ½ teaspoons kosher salt
4 cups all-purpose flour, or more as needed
1 teaspoon vegetable oil
3 quarts cold water
½ cup baking soda
cooking spray
1  egg
1 tablespoon water

Directions:
Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes. Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky. Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray. Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil. Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces. Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough. Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 16 servings

Calories: 166.3
Fat: 5.2 g
Saturated fat: 2.9 g
Carbohydrates: 25.7 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 3.8 g
Cholesterol: 21.7 mg
Sodium: 2207.8 mg
Whole Wheat Fusilli With Vegetables and Turkey Sausage


Ingredients:
carrot, asparagus, broccoli floret, turkey sausage, grape tomatoes, fresh basil, black pepper

Directions:
Boil water in a large pot and cook to package directions. Add carrots, asparagus and broccoli to boiling water in the last 3 minutes of cooking. Drain when finished and reserve 1/2 cup cooking liquid.
Cut sausage into 1-inch slices. Heat a non-stick skillet over medium-high heat, add sausage and cook approximately 8 minutes, until almost cooked through. Add tomatoes and continue cooking 4-5 minutes or until sausage is cooked through.
Add pasta and vegetables to sausage and tomatoes; add reserved cooking liquid and combine thoroughly to heat through.
Stir in basil and pepper to taste and serve.
Stuffed Snow Peas


Ingredients:
snow peas, cream cheese, fresh parsley, fresh dill, garlic, black pepper

Directions:
In salted, boiling water, blanch (boil rapidly in lots of water] snow peas for 30 seconds.
Cool in cold water, drain, and set aside.
Blend the rest of the ingredients until smooth.
With a sharp pairing knife, split the snow peas along the curved side.
Fill each snow pea with filling, using a small spatula or pastry bag with tip.
I have used a ziplock bag with a hole cut in the corner.
Can be made the day before, refrigerate, and serve chilled.
Crock pot GARLIC GARLIC GARLIC Chicken!


Ingredients:
fresh thyme, fresh rosemary, fresh sage, fresh Italian parsley, chicken broth, garlic, salt, ground black pepper, whole chickens, celery

Directions:
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity.
Place celery in crock pot.
Put chicken on top of celery.
Pour chicken stock around the chicken.
Add garlic around chicken.
Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken.
Cover cook on Low 8- 10 hours or on High 4- 6 hours.
To serve, place chicken, garlic and celery on serving platter.
Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.
ENJOY!
Lavender Tea Bread
Category: bread
By SHIKAIRI

I make this tea bread when the  lavender is in bloom. Try it with fresh strawberry slices on top.

Ingredients:
¾ cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2  eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 211.6
Fat: 7.1 g
Saturated fat: 4.1 g
Carbohydrates: 33.6 g
Sugars: 17.5 g
Dietary fiber: 0.6 g
Protein: 3.8 g
Cholesterol: 47.5 mg
Sodium: 169 mg
Potatoes a L'alsacienne


Ingredients:
potato, shallot, butter, olive oil, fresh tarragon, fresh thyme leave, fresh parsley

Directions:
Peel potatoes and cut into 1 inch cubes.
Place in pot & cover with salted water.  Bring to boil & cook 5 minutes.  Drain and set aside.
Melt margarine in skillet.  Add olive oil, onions and bacon.  Cook 5 minutes.
Add potatoes.  Cook 10 minutes until tender and crisp.
Add herbs, salt and pepper.  Mix well.
Egyptian Tomato Sauce


Ingredients:
onion, garlic, tomato juice, vinegar, sugar

Directions:
Saute onions med heat until quite brown., add garlic and cook only a little., add tomato juice and sugar and cook 15-20mins., Add vinegar and seasoning and cook 2 -3 minutes.
Balsamic Vinaigrette


Ingredients:
olive oil, salt, garlic, oregano, Dijon mustard

Directions:
"Combine ingredients and shake well."
Slata Tunisiya - Tunisian Salad


Ingredients:
tuna packed in oil, tomatoes, green peppers, onions, feta cheese, green olives, mint leaves, olive oil, lemon juice, salt, lettuce leaves, radishes, hard-boiled eggs, tomatoes

Directions:
Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size.  Cut the onions into quarters, then into very thin slices. Salt it all.
Cut the mint into tiny pieces, add this to the mix, then add the lemon juice.  Mix it all up.
Put this mix in the middle of a large serving plate or platter.  Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate.  Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
Arrange the tuna on top of the vegetables in the center of the plate.  Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
This should be eaten at room temperature.
Zippy Taco Salad


Ingredients:
ground beef, lettuce, tomatoes, mild cheddar cheese

Directions:
This is a great an easy recipe that can be thrown together at the last minute.
It's great for bbq's and you can really add just about anything else to it.
Sometimes I even like to add a taco seasoning to the beef while it's browning.
Put ground beef on to brown as usual.
While beef is browning you can prepare the rest.
In a large bowl you can mix the lettuce, chopped tomatos and chopped cheese.
Next you add the 2 jars of Thousand Island Sandwich spread, mix well.
When the beef is done you can add that to the salad and mix.
If it looks a little dry add (to taste] the remainder jar of Thousand Island Sandwich Spread.
The Doritos are added last.
If I make this before the meal is served I like to wait till it's time to eat before I add the Doritos, just to keep them nice and crunchy.
Apple Crunch Muffins


Ingredients:
unbleached flour, baking powder, cinnamon, egg substitute, apple, sugar, salt, shortening, soymilk, brown sugar, pecans

Directions:
Sift together flour, sugar, baking powder, salt and 1/2 tsp., cinnamon into mixing bowl., Cut in shortening with pastry blender until fine crumbs form., Combine egg replacer and soymilk., Add to dry ingredients all at once, stirring just enough to moisten., Stir in apples., Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full., Mix brown sugar, pecans, and 1/2 tsp cinnamon in a bowl., Sprinkle over muffins., Bake in 375 degree oven 25 minutes or until golden brown.
Dacquoise


Ingredients:
cream of tartar, sugar, cornstarch, vanilla, instant coffee crystals, sugar, butter, margarine, sugar, vanilla

Directions:
This is how the original was posted!
Cream all ingredients together for meringue shell and fill with filling.
Bake at 400 for 10 min until set.
Serve cooled.
THIS is how I believe it should read:
Preheat oven to 375'F.
Prepare 3 9" circles of baking paper on baking trays.
Mix together the ground almonds & cornstarch.
Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
Very slowly add the sugar while continuing to beat until stiff.
Fold in the cornstarch & almond mix.
Spread evenly on the three circles and bake for 20mins  until golden brown.
Cool and when ready to assemble remove from paper.
For Filling:
Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
Add the cocoa and sugar and beat for about 4mins until fluffy.
Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
Chill for about 30mins.
Whip cream, sugar & vanilla together for topping and covering sides.
To assemble:
Place a circle of meringue on a flat plate.
Spread over half of the butter cream.
Place second circle on top and spread over remaining butter cream.
Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
You can also place an almond or a chocolate leaf on  each rosette if liked.
Roasted Garlic, Caramelized Onions, Mushrooms, and Brie Pizza


Ingredients:
garlic, extra virgin olive oil, onions, butter, extra virgin olive oil, salt, pepper, sugar, red pepper flakes

Directions:
To roast garlic:
Preheat oven to 400 degrees.
Cut off the bottom of the garlic and drizzle with 1 tsp EVOO.
Wrap in foil and roast about 45-50 minutes are until golden.
Meanwhile To caramelize onions:
Preheat a large pot (preferably cast iron] on medium high heat.
Melt butter and 2 Tb EVOO.
Add sliced onions, salt, and pepper. Cook until onions become tender. Then add the sugar. Continue cooking until the onions become golden brown (about 30 or more minutes]. Make sure you stir the onions often.
Meanwhile saute the sliced mushrooms.
Pizza:
Preheat oven to 400 degrees.
Drizzle crust with a little EVOO.
Mash roasted garlic into a paste and spread on crust.
Scatter carmelized onions and mushrooms on top.
Sprinkle red pepper flakes (be careful not to add too much].
Top with sliced Brie and bake about 10-12 minutes.
Gluten-Free Crispy Cajun Fish Fillets in the Air Fryer
Category: uncategorized
By SZYQ1

Cajun fish fillets made in the air fryer pack just enough heat and are perfectly crispy using gluten-free panko bread crumbs. I serve these as sandwiches on a gluten-free bun with lettuce, tomatoes, tartar sauce, and Cheddar cheese slices. Alternatively, you can skip the bun and serve in lettuce wraps or with a salad.

Ingredients:
½ cup mayonnaise
2 ½ teaspoons Cajun seasoning
1 cup gluten-free panko bread crumbs
1 (1 pound) fillet cod, cut into 4 pieces
cooking spray

Directions:
Combine mayonnaise and Cajun seasoning in a small bowl. Place bread crumbs on a plate. Spread Cajun mayonnaise on both sides of fish fillets with a small spatula or butter knife. Coat each fillet, one at a time, with bread crumbs. Lightly spray both sides of breaded fillets with cooking spray and transfer 2 fillets to each air fryer tray; do not overcrowd. Turn an air fryer to the Roast setting (375 degrees F (190 degrees C) according to manufacturer's instructions and set timer to 14 minutes. Rotate trays at 7 minutes. Fish should flake easily with a fork. Carefully remove fillets from the trays and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 362.9
Fat: 23.5 g
Saturated fat: 3.6 g
Carbohydrates: 20.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 23.5 g
Cholesterol: 52 mg
Sodium: 665 mg
Double Squash Casserole (Crock-Pot)


Ingredients:
zucchini, pepper, butter, margarine, parmesan cheese

Directions:
Cut squash into 1/2-inch pieces and place in bottom of crockpot.
Sprinkle with seasonings and gently toss.
Dot with butter; sprinkle with bread crumbs and cheese.
Cover and cook on low for 4-6 hours or until tender.
Bacon Koftas


Ingredients:
bacon, spring onions, fresh parsley, lemon, black pepper, paprika

Directions:
Place the bacon in a food processor with the breadcrumbs, spring onions, parsley, lemon rind, egg white and pepper.
Process the mixture until it is finely chopped and begins to bind together.
Divide the mixture into 8 even sized pieces and shape into long ovals around 8 soaked bamboo skewers.
Sprinkle the koftas with paprika on a barbecue for 8-10 minutes, until browned and cooked through.
Braised Belgian Endive and Chicken Cutlets - Clean Eating


Ingredients:
olive oil, skinless chicken breast, pepper, fresh thyme, Belgian endive, raw honey, fresh lemon juice, low sodium chicken broth, parsley

Directions:
Heat oil in a large skillet on high.
Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins].
Remove from pan and reserve.
In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
Serve immediately.
Japchae
Category: world-cuisine
By kpopkiwi

This is one of my favorite Korean recipes. It's authentic, healthy, and absolutely delicious.

Ingredients:
3 tablespoons soy sauce
2 ½ tablespoons white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic
8 ounces sweet potato noodles
4 ounces lean beef, cut into 2-inch long strips
6 ounces fresh spinach
salt and ground black pepper to taste
1 tablespoon vegetable oil, divided
1 small sweet onion, thinly sliced
4  mushrooms, stemmed and sliced
1 small carrot, cut into matchsticks

Directions:
Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce. Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat. Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon sauce together in a bowl. Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach. Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture. Cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 201.4
Fat: 7 g
Saturated fat: 1.4 g
Carbohydrates: 31.5 g
Sugars: 4.9 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Cholesterol: 7.2 mg
Sodium: 367.8 mg
Breakfast Casserole - Easy - Sausage/Cream Cheese


Ingredients:
breakfast sausage, green onion, cream cheese, season salt

Directions:
1.  Fry sausage until brown and completely done.
2.  Chop green onions.
3.  Mix sausage and green onions into softend cream cheese.
4.  Add just a pinch of Lowery's Season Salt.
5.  Mix well.
6.  Spread 1 pack Crescent Rolls out in a baking dish.
7.  Spread cream cheese mixture ontop.
8.  Spread second pack Crescent Rolls ontop of mixture
9.  Bake at 375 degrees for 15 - 20  minutes.  The Crescent Rolls should be golden brown and flaky.
Orange Glazed Carrots
Category: side-dish
By HEIDI S.

A wonderfully easy glazed carrot recipe that the whole family will enjoy.  Great for special occasions or an every day meal.

Ingredients:
1 pound baby carrots
¼ cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt

Directions:
Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 135.8
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 20.8 g
Sugars: 16.5 g
Dietary fiber: 3.3 g
Protein: 0.9 g
Cholesterol: 15.3 mg
Sodium: 131.3 mg
Extremely Easy Carrot Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, eggs, unsweetened applesauce, brown sugar, carrots

Directions:
Preheat oven to 350°F (175°C].
Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
Combine egg mixture and flour mixture; mix just until moistened.
Fold in carrots and drained raisins.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes.
Let cool for 30 minutes or eat immediately.