1 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. pumpkin pie spice
1/3 c. raisins
1 c. skim milk
2 tbsp. molasses
Vegetable cooking spray
1 c. whole wheat flour
1/4 tsp. salt
3/4 c. finely shredded carrots
1 egg, beaten
2 tbsp. vegetable oil

Combine first 5 ingredients in a large bowl; stir in shredded carrots and raisins. Make a well in the center of mixture.

Combine egg, milk, oil and molasses; stir well. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling 3/4 full. Bake at 425 degrees for 15 minutes or until lightly browned. Yield 1 dozen (store in refrigerator). 127 calories each.