Carrot-Raisin Muffins

• nonstick vegetable spray
• 1 cup flour
• 2 tablespoons wheat germ toasted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons brown sugar substitute
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 cup carrots shredded
• 1 cup raisins soaked in hot water
• 2 eggs
• 2 tablespoons vegetable oil

1. Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.)
2. Combine dry ingredients in a large bowl. Stir in carrots and drained raisins.
3. Beat eggs with oil. Stir into flour mixture. Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

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

Taken from www.yummly.com/recipe/Carrot-Raisin-Muffins-1650683 (may not work)