Carrot-Raisin Muffins

• 1 cup flour, all-purpose
• 2 tablespoons wheat germ toasted
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar substitute brown
• 1 teaspoon cinnamon
• 18 teaspoon cloves
• 18 teaspoon nutmeg
• 113 cups carrots shredded
• 1/2 cup raisins, seedless soaked in hot water
• 2 large eggs
• 2 tablespoons vegetable oil

1. Preheat oven to 350F (180C).
2. Spray muffin tins.
3. Combine dry ingredients in a large bowl.
4. Stir in carrots and drained raisins.
5. Beat eggs with oil.
6. Stir into flour mixture.
7. Divide batter evenly among 12 tins.
8. Bake for 30 to 35 minutes or until toothpick inserted in center of muffin comes out clean.

flour, baking powder, baking soda, salt, sugar substitute brown, cinnamon, cloves, nutmeg, carrots, raisins, eggs, vegetable oil

Taken from recipeland.com/recipe/v/carrot-raisin-muffins-34549 (may not work)