Carrot Cake Muffins, Get Tasting & Low-Fat Recipe

Directions:

1. Set oven to 180°C degrees.
2. Spray 12 muffin tin with non-stick cooking spray.
3. In a large bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger & brown sugar.
4. In a small bowl whisk together egg, oil, milk and vanilla.
5. In a medium bowl mix the shredded carrots raisins & walnuts.
6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients.
7. Mix JUST until combined.
8. Divide the mixture between the 12 muffin tins.
9. Bake (not fan-bake) for about 20-25 minutes, or until the muffins test done.