1 c. + 2 tbsp. whole wheat flour
1 c. + 2 tbsp. all purpose flour
3/4 c. raisins
1/4 c. + 2 tbsp. firmly packed light brown sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1 c. skim milk
1 c. shredded carrots
1/2 c. egg substitute
1/4 c. butter, melted

1. Preheat oven to 375 degrees. Spray twelve 2 3/4 inch muffin cups with nonstick cooking spray. 2. In large bowl, combine flour, raisins, sugar, baking powder and salt. In small bowl, combine remaining ingredients. Add liquid ingredients to dry, mixing with fork until just combined. 3. Spoon batter evenly into prepared cups. Bake for 20 to 25 minutes, until toothpick inserted in center comes out clean. Let stand for 5 minutes. Remove from pan and cool completely.

Makes 12 servings.