Carrot Cake Muffins

These muffins really are yummy, but they are not sweet (at all) like store bought muffins. They are very moist and dense and almost addicting, (especially if you splurged and added a cream cheese icing, oh my). The only thing I would do different next time is add some Wheat Germ to the tops to give a bit of crunch and boost the fiber content a bit more....

Anyway, a very healthy way for kids to get their veggies and love it too... Joshua thought they were dessert!

Carrot Cake Muffins
only 2 WW points, if you follow that sort of thing... If not, add your favorite cream cheese frosting and enjoy!

Makes 12 Muffins

1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1 tablespoon baking powder - yes one tablespoon
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 egg (or egg substitute)
2 tablespoons vegetable oil (canola)
1/4 cup raisins
1/4 cup chopped walnuts
1/2 cup low-fat milk (I used non-fat)
1 (8 ounce) can crushed pineapple, do not drain
1 1/2 cups grated carrots
1/4 cup brown sugar (Sugar Twin) (I used regular brown sugar)

Combine the dry ingredients in a bowl.
Add the remaining ingredients and stir to blend.
Spoon into sprayed muffin tins or paper muffin cups (I spray my paper muffin cups too.)
Bake at 350 F for 20 to 25 minutes.

Enjoy!