Whole Wheat Carrot Muffins

• 1/2 cup plus 2 tablespoons whole wheat flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup reduced-fat spreadable margarine
• 2 tablespoons orange juice
• 2 tablespoons beaten egg
• 3/4 cup grated carrots
• 1/4 cup raisins

1. In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
2. Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

whole wheat flour, brown sugar, ground cinnamon, baking powder, baking soda, salt, margarine, orange juice, beaten egg, carrots, raisins

Taken from www.tasteofhome.com/recipes/whole-wheat-carrot-muffins/ (may not work)