Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whole wheat pastry flour |
| ½ cup | Unbleached flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| 4 ounces | Egg Beaters 99% Real Egg Product |
| 1 cup | 1% lowfat milk |
| ⅓ cup | Sunflower oil |
| ½ cup | Honey |
| 1¼ cup | Grated carrots |
| ½ cup | Chopped walnuts |
| ½ cup | Raisins |
Preheat oven to 400.
Combine flours, baking powder, and salt in a medium-sized bowl. Mix eggbeaters, milk, oil, and honey together. Combine wet and dry ingredients.
Fold in carrots, walnuts, and raisins. Spoon approximately ½ cup mixture for each muffin into oiled muffin tins. Place immediately in oven. Bake 20 minutes or until lightly browned on top.