1. Preheat oven to 350°F.
  2. Spray muffin tins (my suggestion: spray paper muffin cups - low fat muffins tend to stick).
  3. Combine dry ingredients in a large bowl.
  4. Stir in carrots and drained raisins.
  5. Beat eggs with oil.
  6. Stir into flour mixture.
  7. Divide batter evenly among 12 tins.
  8. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

Nutritional information Edit

1 muffin: 105 cal, 1 starch, ½ fat exchange, 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber, 213 mg sodium, 118 mg potassium, 46 mg cholesterol

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