1 c. milk
1/4 c. unsulphured molasses
1/4 c. salad oil
2 eggs, slightly beaten
1 tsp. vanilla
2 c. whole wheat flour
1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 c. grated carrots

In large mixing bowl, combine first 5 ingredients. Add dry ingredients and stir until blended. Batter should be lumpy. Add carrots.

Using well-greased muffin tins, fill to 2/3 full. Bake at 400 degrees for 18-20 minutes.