Carrot Cake Muffins (Good for You!)

• 3 cups carrots, shredded
• 34 cup brown sugar
• 3 tablespoons canola oil
• 2 eggs
• 2 teaspoons vanilla
• 1 (8 ounce) can crushed pineapple (including the juice)
• 12 cup milk
• 12 raisins
• 2 12 cups whole wheat pastry flour (half whole wheat four half white flour)
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 18 teaspoon salt

1. In a large bowl mix sugar, oil and eggs.
2. Add vanilla, pineapple, milk and raisins.
3. In another bowl mix flour, baking soda and spices.
4. Add carrots.
5. Add the carrot mixture a little at a time, to the large bowl with the sugar mixture.
6. Bake at 350F in sprayed or lined muffin pans about 15-20 minutes.

carrots, brown sugar, canola oil, eggs, vanilla, pineapple, milk, raisins, whole wheat pastry flour, baking soda, cinnamon, pumpkin pie spice, salt

Taken from www.food.com/recipe/carrot-cake-muffins-good-for-you-304562 (may not work)