Low-Fat Carrot Cake Muffins (That Don'T Taste Low-Fat!)

• 1 1/2 cups whole wheat flour (or use half white and whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 - 3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup nonfat milk (or use low-fat milk)
• 1 (8 ounce) can crushed pineapple, well drained
• 1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
• 1/2 cup raisins

1. Set oven to 350 degrees.
2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together egg, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots with the crushed pineapple.
6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
7. Add in the raisins and chopped nuts.
8. Divide the mixture between the 12 muffin tins.
9. Bake for about 20-25 minutes, or until the muffins test done.

whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, brown sugar, egg, oil, vanilla, nonfat milk, pineapple, carrots, raisins

Taken from www.food.com/recipe/low-fat-carrot-cake-muffins-that-dont-taste-low-fat-181385 (may not work)