1 1/3 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 c. raisins
1/2 c. firmly packed brown sugar
1 c. uncooked oats
1 tsp. ground cinnamon
3/4 c. shredded carrots (about 2)
1/2 c. skim milk
2 slightly beaten egg whites
1/3 c. melted butter (5 1/3 tbsp.)
1 tsp. vanilla

Heat oven to 375 degrees. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups. Combine first 8 ingredients; mix well. Add combined milk, egg whites, butter, and vanilla, mixing just until moistened. Fill prepared cups 3/4 full. Bake 25-30 minutes or until golden brown. Serve warm. Makes 1 1/2 dozen.

TIPS: To freeze muffins, wrap each securely in foil or place in freeze bag. Seal, label, and freeze. To reheat frozen muffins, unwrap, microwave at high about 45 seconds per muffin.