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Carrot Muffins

Makes 18 muffins

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup oil
• 2 cups grated carrots
• 1 apple, finely chopped
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Sift together the flour, baking soda, cinnamon and salt.

In a mixing bowl, beat the eggs and sugar. Add the vanilla and beat in the oil.

Add the carrots, apple, raisins and walnuts, then add the flour mixture, stirring only until combined.

Spoon the batter into 18 greased or lined muffin cups. Bake for 15 to 18 minutes.

Per muffin: 279 calories, 15 g fat, 31 mg cholesterol, 214 mg sodium, 34 g carbohydrates, 3 g protein, 1 g fiber.

I have revised this recipe using whole-wheat flour for more fiber.

I also have used much less oil and added honey and buttermilk for moistness and texture.

My family loves the lighter muffins, and I hope yours will too.

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