Preheat oven to 400 degrees. Spray 2 1/2 inch muffin cups with Pam or insert liners. In small bowl, soak raisins in cider for 15 minutes.
Meanwhile, in large bowl, stir together the rye flour, whole wheat flour, cornmeal, baking powder, baking soda, and salt. Make a well in center.
In small bowl, stir together yogurt, brown sugar substitute, egg replacer until blended. Stir in carrots, raisins, and cider just until combined. Pour mixture into dry ingredients and stir just until combined. Do not over mix.
Spoon 1/4 cup batter into each muffin cup and sprinkle with the nuts. Bake 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Makes 12 muffins.
