1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (optional)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. ground allspice
1/3 c. honey
1 egg
1/2 c. sour milk
1/3 c. oil
1/2 tsp. vanilla
1 1/2 c. grated carrots (California are best)
1/2 c. raisins
1/2 c. chopped nuts

Measure dry ingredients into a large bowl. Mix wet ingredients in another bowl with carrots, raisins and nuts. Add to dry mix, stirring only until flour is moistened. Place in greased muffin cups or muffin papers. Bake 15 minutes at 400 degrees. This makes a delicious, moist muffin. Enjoy at breakfast or anytime. Makes 16 to 18 muffins. Be sure not to overcook.