Carrot Cake Muffins, Get Tasting & Low-Fat

• 1 12 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 12 teaspoons cinnamon
• 14 teaspoon nutmeg
• 14 teaspoon ginger
• 12 cup brown sugar
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 12 cup nonfat milk (or use low-fat milk)
• 1 12 cups carrots, grated & squeeze out some of the moisture with hands
• 12 cup raisins
• 14 cup walnuts

1. Set oven to 180C degrees.
2. Spray 12 muffin tin with non-stick cooking spray.
3. In a large bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger & brown sugar.
4. In a small bowl whisk together egg, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots raisins & walnuts.
6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients.
7. Mix JUST until combined.
8. Divide the mixture between the 12 muffin tins.
9. Bake (not fan-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, carrots, raisins, walnuts

Taken from www.food.com/recipe/carrot-cake-muffins-get-tasting-low-fat-440338 (may not work)