1 c. whole wheat flour
1 c. old fashioned oatmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Dash of ginger, cloves & nutmeg
1/2 c. crushed pineapple in unsweetened juice
1/3 c. non fat plain yogurt, at room temperature
2 tbsp. vegetable oil
2 lg. egg whites, at room temperature
2 tsp. vanilla
1/2 c. packed dark brown sugar
1 1/2 c. shredded carrots
1/2 c. golden raisins

1. Stir together flour, oatmeal, baking powder, soda, salt and spices in a bowl.

2. In another bowl stir pineapple, yogurt, egg whites, oil and vanilla. Stir in brown sugar until blended. Make a well in the center of flour and oatmeal mixture. Add the pineapple mixture and stir just to combine. Stir in the carrots and raisins. Spoon batter into muffin tins. Bake in 400 degree oven for 17 to 19 minutes or until tester comes clean. Spray muffin tins. Makes 12 muffins. Cool 5 minutes on wire rack before removing. Store in air tight container at room temperature.