Carrot Raisin Muffins

• 12 cup raisins
• 1 cup young fresh baby carrots
• 34 cup almond milk
• 14 cup honey
• 23 cup yogurt
• 14 cup canola oil
• 14 cup sugar
• 1 cup oat bran
• 2 cups all-purpose flour
• 12 cup whole wheat flour
• 1 tablespoon wheat germ
• 14 teaspoon nutmeg
• 1 12 tablespoons baking powder
• 12 teaspoon salt
• 34 teaspoon cinnamon
• 14 cup sunflower seeds

1. Pre heat oven to 375 degrees and spray muffin pan with a non stick cooking spray.
2. Grate the carrots or put them in a food chopper
3. Combine the first seven ingredients and set aside.
4. Combine the remaining ingredients.
5. Pour the wet ingredients into the dry ingredients and stir just until moistened.
6. Batter will be lumpy.
7. Fill muffin cups 3/4 with batter.
8. Sprinkle Sunflower seeds on the top of each muffin cup.
9. Put in preheated oven for 20 to 25 minutes until lightly browned.
10. Cool for 5 minutes and enjoy.

raisins, carrots, almond milk, honey, yogurt, canola oil, sugar, bran, flour, whole wheat flour, germ, nutmeg, baking powder, salt, cinnamon, sunflower seeds

Taken from www.food.com/recipe/carrot-raisin-muffins-474112 (may not work)