Carrot-Raisin Muffins

Tasty, full of veggies and slightly sweet. Like little carrot cakes.

Preheat oven to 400 degrees


1/2 cup raisins or dried cranberries

1 1/2 cups flour, all purpose or whole wheat pastry (or GF 1 to 1 flour blend) 

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ground nutmeg (optional)

1/4 cup sugar (yay! not a ton of sugar!)

1 cup rice or soy milk or other non-dairy milk

1/4 cup canola oil

1/4 tsp salt

1 tsp vanilla

2 cups grated carrots


Mix all of the dry ingredients together in a large bowl. Make a well in the middle and add the wet ingredients, carrots and fold mixture together with a wooden spoon.

Fill muffin tins 3/4 way full and bake for 18-22 minutes until a toothpick inserted comes out clean.

recipe from Vegan with a Vengeance

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