Carrot Cake Muffins

• 1 cup low-fat plain yogurt
• 13 cup applesauce
• 12 teaspoon vanilla
• 2 tablespoons milk
• 1 egg
• 2 cups whole wheat flour
• 13 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 dash salt
• 1 cup shredded carrot
• 12 cup raisins (optional) or 12 cup dried cranberries (optional) or 12 cup walnuts (optional)

1. Preheat oven to 400 degrees Farenheit.
2. Line 6 regular muffin tins with paper baking cups.
3. Beat the yogurt, applesauce, vanilla, milk, and egg in a large bowl until well mixed.
4. Stir in flour, sugar, baking powder, cinnamon, and salt, and mix gently.
5. The batter will be a little bumpy.
6. Stir in carrots, and raisins and nuts if you wish to include them.
7. Spoon into baking cups, dividing the batter evenly.
8. Bake 20-25 minutes, or until golden brown.
9. Remove muffins from the baking tin and cool on a wire rack.
10. Note: Would you like muffins for breakfast but feel too rushed in the morning to make them?
11. Prepare the batter ahead of time, pour into the lined muffin tins, and seal the tins in a freezer bag.
12. When you're ready to enjoy them, take them out of the bag and bake the frozen muffins in a 400-degree Fahrenheit oven for about 30 minutes, or until golden brown.

lowfat plain yogurt, applesauce, vanilla, milk, egg, whole wheat flour, sugar, baking powder, cinnamon, salt, carrot, raisins

Taken from www.food.com/recipe/carrot-cake-muffins-310689 (may not work)