Carrot and Raisin Muffins

I was trying to think of a new muffin to make and it hit me while I was peeling carrots for the week...why not make a whole wheat carrot cake like muffin!  These are great alone cold or hot, with syrup or honey, or even with cream cheese.

What you will need...

• 1 cup milk
• 1 cup applesauce, unsweetened  
• 2 eggs
• 1 tsp vanilla
• 4 tbsps oil 
• 2 cups whole wheat flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 3 tsp baking powder
• 1 tsp salt
• 3 tsps cinnamon
• 2 tsps nutmeg
• 1 tsp vanilla
• 3 carrots, chopped in food processor
• 1/2 cup raisins

Mix milk, applesauce, eggs, vanilla, and oil in a bowl.  Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix until well blended, then add in the carrots and raisins and combine.  Use an ice cream scoop to fill a nonstick muffin pan.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!