Ingredients
1/2 cup plus 2 tablespoons whole wheat flour1/4 cup packed brown sugar1/2 teaspoon ground cinnamon1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 cup reduced-fat spreadable margarine2 tablespoons orange juice2 tablespoons beaten egg3/4 cup grated carrots1/4 cup raisins
Preparation
In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins.
Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
