1. In large bowl, combine all the dry ingredients. Mix well. 2/3 c. whole wheat flour 2/3 c. all purpose flour 1/2 c. brown sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 2 tsp. non-fat dry milk 1/2 c. chopped walnuts

2. In medium bowl, combine all wet ingredients. Mix well. 2/3 c. skim milk 1/2 c. raisins or coconut flakes 1 c. shredded carrots 1 tsp. vanilla 1/4 c. corn oil

3. Combine dry and wet ingredients. Stir only to moisten, but batter is lumpy. Spoon into muffin pan and bake 20 to 25 minutes at 400 degrees. Remove from pan and cool on rack.